Cooking Time: 25 MIN
Serving People: 4 PEOPLE
Ingredients
for Lamb Massaman Curry
- 70g BE massaman curry paste
- 400ml BE coconut cream
- 300g lamb shoulder (diced)
- 2 Tbsp vegetable oil
- 200 ml of VG stock (or water)
- 1 cup of diced potato (1 large potato)
- 1/2 handful of cashew nuts (roasted, unsalted)
- 1 tsp Rice vinegar
- 1/2 Tbsp sugar
- 1 Tbsp BE fish sauce
-
Optional : 1 cinnamon stick, 2 star anis, 3 cardamom pods
How to cook Lamb Massaman Curry
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- Slice the lamb and potato into medium cubes.
- STEP 2
- Heat 1 Tbsp. of vegetable oil in a frying pan. Sear the meat and potatoes on a high heat turning them over frequently until they have a nice golden brown on the outside. Take them off the heat and set aside.
- STEP 3
- Heat 1 Tbsp. of VG oil in a sauce pan and stir fry the Massaman curry paste until aroma develops and lower the heat.
- STEP 4
- Add half of the coconut cream, stir and bring to a boil.
- STEP 5
- Add the reserved meat and potatoes, as well as any extra spices you may be using. Then add the remaining coconut cream and 200ml water.
- STEP 6
- Add the optional spices if you have.
- STEP 7
- Season with fish sauce, rice vinegar and sugar to taste.
- STEP 8
- Simmer until cooked through and tender (around 15 min). Serve hot with Thai Jasmine rice or riceberry rice.
Conseil du chef
For a vegan curry, replace the lamb with chickpeas and use salt instead of fish sauce for seasoning.
For a curry less fat, you can parboil the potato instead of frying it.
Feel free to modify the recipe by using different local & seasonal vegetables available near you.
Maître cuisinier Nooror
Bangkok Sathorn
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