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Massaman Curry

A mild and aromatic curry

Moderate

Mild

45 minutes

Ingredients   Servings: 2 people

Massaman paste70g
Coconut milk400ml
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
Cinnamon2 sticks
Bay leaves2 pieces
Star anise2 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.

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.

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