Traditional Thai Massaman Lamb Curry
Traditional, authentic and aromatic, this Thai Massaman Lamb Curry is simply the best! A sumptuous dish that's rich in both flavor and nutrients
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2 ½cups chicken stock
- 1to 1 1/2 pounds lamb shoulder , (cubed, chicken or beef can also be used)
- ⅓cup onion (diced)
- 3bay leaves
- 1to 2 potatoes (cut into chunks)
- Optional : 1 whole star anise
- ¼cup fresh basil
- Curry Sauce:
- 1thumb-size piece ginger (grated)
- 4to 5 cloves garlic (minced)
- 1stalk lemongrass (tender white parts, minced; save tops for the stock)
- 1red chili (sliced, or 1/2 to 3/4 teaspoon chili flakes or cayenne pepper)
- ¼cup unsalted cashews (chopped, plus a few more for garnish)
- 1teaspoon ground coriander
- 1teaspoon whole cumin seed
- ½teaspoon ground white pepper
- 1teaspoon ground turmeric
- ⅛teaspoon ground cardamon
- 1teaspoon tamarind paste (or substitute 1 tablespoon lime juice)
- 1teaspoon brown sugar
- ¾teaspoon shrimp paste (or 1 extra tablespoon fish sauce)
- 2tablespoon fish sauce
- 1(14-ounce) can coconut milk (not lite)
- Serving Suggestions: cooked Thai jasmine rice
Instructions
Step 1
Gather the ingredients.Step 2
Place stock in a large pot over high heat. Add the meat, onion, and bay leaves. If using fresh lemongrass, also add the upper leftover stalk pieces. Bring to a boil then reduce to low, until you get a nice simmer.Step 3
Cover or partially cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender (You can also choose to skip this step—see note below recipe).Step 4
Add all curry sauce ingredients, stirring with each addition. Also, add the potatoes and whole star anise (if using). Return to a boil, then continue simmering 30 more minutes or until potatoes are tender. Stir occasionally.Step 5
Taste the curry, adding more fish sauce for increased flavor/saltiness, or more chile if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.Step 6
Transfer to a serving bowl, or plate up on individual plates or bowls. Top with a few more cashews and fresh basil . Serve with Thai jasmine rice .Step 7
Enjoy!