Thai Lamb Massaman Curry Recipe
A delicious one-pot slow-cooked Thai lamb massaman curry loaded with potatoes, shallots and peanuts that gets fragrant herby tones from mint and Thai basil.
Servings 2 Servings
Calories 977kcal
Ingredients
- 300 g Diced Lamb Shoulder 11oz
- 200 ml Tin Coconut Milk ⅔ Cup + 2 Tbsp
- 100 g Massaman Curry Paste ¼ Cup + 2 tablespoon
- ½ teaspoon Coarse Sea Salt
- 2 Star Anise
- 6 Cardamom Pods
- 10 cm Cassia Bark 4"
- 250 ml Water 1 Cup
- 35 g Tamarind Paste 25mm or 1" Cube (Be sure to scale this if you use the scaling function)
- 35 ml Boiling Water 2 tablespoon
- 200 g Potatoes 1 Cup
- 8-10 Small Shallots 125g Total
- 50 g Toasted Peanuts ⅓ Cup
- 2 tablespoon Dark Brown Sugar
- 2 tablespoon Fish Sauce
- Fresh Mint
- Fresh Thai Basil
- 1 Lime
Instructions
- Heat a 20cm or 8" saucepan over a medium-high heat and pour in the coconut milk, then bring it to a boil.
- Stir in the massaman curry paste, and when it returns to a boil, reduce the heat to medium or until the coconut milk reduces to a simmer. Stir and cook until the oil begins to separate on top of the sauce.
- Throw in the lamb shoulder, star anise, cardamom, cassia bark and water, reduce the heat to low, add a lid and cook gently for 90 minutes.
- After the lamb has been simmering for 75 minutes, pour the boiling water over the tamarind pulp, give it a gentle mash and allow it to sit for 10 minutes. Then pass the tamarind through a fine mesh sieve.
- Whilst the tamarind is soaking, peel the potatoes and cut them into a bite-sized 20-25mm (¾-1") dice.
- Trim up the furry ends of the shallots and peel them.
- After the lamb has had 90 minutes, remove the lid and add the tamarind, potatoes, shallots, brown sugar, fish sauce and toasted peanuts (keep a tablespoon of the peanuts back for garnish later). Give everything a stir, turn the heat up to medium, return the lid and cook for another 25-30 minutes or until the potatoes are cooked.
- Whilst the curry is cooking, shred the Thai basil and finely chop the mint.
- When the potatoes are cooked, remove the lid and stir in the Thai basil and mint (keeping a little back for garnish).
- Have a taste and squeeze in lime juice to your liking and serve with the reserved herbs and peanuts.
Nutrition
Serving: 1 | Calories: 977kcal | Carbohydrates: 72g | Protein: 69g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 18g | Cholesterol: 178mg | Sodium: 2517mg | Fiber: 9g | Sugar: 27g
