Lamb Massaman Curry

Chef Nooror’s heirloom recipe ! Rich & Flavorful !

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

Massaman Curry Paste 220g

฿129.00

SKU: BE-017
Category: Curry Pastes

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.

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.

Master Chef Nooror