• 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
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.
© Blue Elephant International 2022