Massaman Curry
A mild and aromatic curry
Ingredients Servings: 2 people
| Massaman paste | 70g |
| Coconut milk | 400ml |
| Lamb | 300g |
| Potatoes | 2 pieces |
| Onion | ½ pieces |
| Coriander | 1 bunch |
| Garlic | 1 clove |
| Ginger | 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 in a sauce pan until very hot.
Add massaman curry paste. Stir-fry until an aroma develops then lower the heat.
Add 200ml coconut milk.
2. Cook the lamb
Add lamb (diced), shallot (minced) and potatoes (quartered).
Pour in another 200ml of coconut milk.
Pour in another 200ml of coconut milk.
3. Add the seasoning
Add garlic glove (crushed), ginger (crushed), cinnamon sticks and a few bay leaves.
Add 1 glass of water, 1 tbsp of sugar and 1 tbsp of fish sauce.
4. Plate your dish
Simmer until cooked through.
Serve hot with steamed white rice.