Massaman Lamb Curry with coconut and peanuts
This Thai-style Massaman Lamb curry with potatoes, peanuts and a creamy coconut sauce, is less spicy than the more familiar green or red Thai curries.
Prep Time : 5 Minutes
Cook Time : 1 Hour & 45 Minutes
Ingredients :
- 1 tbsp rapeseed or ground nut oil
- 1 large onion, sliced
- 2 tbsp Massaman Thai Curry Paste
- 1 kg lean diced lamb, such as leg
- 400 ml can Reduced Fat Coconut Milk
- 150 ml Lamb stock
- 350 g potatoes, cut into large chunks
- 75 g Roasted Peanuts
Directions :
- Heat the oil in a large pan, add the onion and cook for 3-4 minutes until softened.
- Stir in the curry paste and cook for 1-2 minutes.
- Add the lamb and cook for a further 5-6 minutes until lightly browned and coated in the curry paste
- Pour in the coconut milk and stock, stir well then cover and simmer for 1 hour, continuing to stir occasionally.
- Add the potatoes and simmer for a further 30 minutes, until both the lamb and potatoes are tender.
- Stir in the peanuts.
- Serve the curry in bowls, garnished with fresh coriander and accompanied by Thai fragrant rice.
Cook’s tips for this Lamb Curry
- Reheat thoroughly before adding the potatoes and continuing to cook as above, before adding the peanuts.
- Make the Lamb Curry in advance, up to the stage of adding the potatoes.
You must be logged in to post a comment.