Massaman Curry
A mild and aromatic curry
Ingredients Servings: 2 people
| Massaman paste | 70g |
| Coconut milk | 400ml |
| Lamb (diced) | 300g |
| Potatoes (quartered) | 2 pieces |
| Shallot (minced) | ½ piece |
| Coriander | 1 bunch |
| Garlic (crushed) | 1 clove |
| Ginger (crushed) | 15g |
| Fish sauce | 1 tbsp |
| Cinnamon | 2 sticks |
| Bay leaves | 2 pieces |
| Star anise | 2 pieces |
Method
1. Stir-fry the massaman paste
Heat 1 Tbsp vegetable oil on a high heat in a saucepan until very hot. Next add the Massaman curry paste. Stir-fry until a distinct aroma develops then lower the heat.
Add 200ml coconut milk.
Add 200ml coconut milk.
2. Cook the lamb
Reduce the heat then add the lamb, shallot and potatoes into the saucepan. Pour in the remainder of the coconut milk and stir to cover all the ingredients with the curry.
3. Add the seasoning
Next add the garlic glove, ginger, cinnamon sticks and a few bay leaves. Add 1 glass of water, the sugar and the fish sauce.
4. Plate your dish
Simmer the contents of the saucepan until cooked through.
Serve your Massaman Curry hot and with a serving of steamed white rice.