Lamb Massaman Curry

cooking time : 
25 MIN
serving : 
25 MIN
July 7, 2020

ingredients

• 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

Lamb Massaman Curry

cooking steps

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.

Chef s Tip

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.

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