Lamb Massaman Curry
Written by Blue Elephant
Your Thai Culinary Ambassador since 1980
Cooking time: 25 min
Serving: 4 people
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
• 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
Cooking Steps
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Slice the lamb and potato into medium cubes.
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.
Heat 1 Tbsp. of VG oil in a sauce pan and stir fry the Massaman curry paste until aroma develops and lower the heat.
Add half of the coconut cream, stir and bring to a boil.
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.
Add the optional spices if you have.
Season with fish sauce, rice vinegar and sugar to taste.
Simmer until cooked through and tender (around 15 min). Serve hot with Thai Jasmine rice or riceberry rice.
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.
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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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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