THAI MASSAMAN LAMB CURRY
Create a rich, fragrant, and wonderfully mild Thai Massaman Lamb Curry at home with this simple recipe. Using a flavourful base of Kanokwan Massaman Curry Paste, we’ll slow-cook tender chunks of lamb with potatoes and onions in a creamy coconut broth until it’s meltingly tender. It’s a comforting, satisfying, and authentic curry that the whole family will love.
Ingredients (for 3-4 servings)
- 1 sachet (50g) KANOKWAN MASSAMAN CURRY PASTE
- 500-600g Lamb Shoulder, cut into bite-sized chunks
- 1 tbsp vegetable or sunflower oil
- 1 can (400ml) Full-Fat Coconut Milk
- 250g Baby New Potatoes, or any waxy potato, halved
- 1 Onion, cut into wedges
- 200ml water
- For Seasoning (to taste):
- 1-2 tbsp Fish Sauce
- 1-2 tbsp Palm Sugar
- 1 tbsp Tamarind Paste
- To Finish & Serve:
- 2-3 tbsp Roasted Peanuts
- Fresh Coriander, to garnish
- Jasmine rice
Method
- Brown the Lamb: Heat the oil in a large, lidded casserole pot or saucepan over a medium-high heat. Brown the lamb chunks in batches until they have a nice colour on all sides. Set the browned lamb aside.
- Fry the Curry Paste: Lower the heat to medium. Scoop out the thick, creamy part from the top of the coconut milk tin and add it to the pot. Add the entire sachet of KANOKWAN MASSAMAN CURRY PASTE. Stir and fry the paste in the coconut cream for 2-3 minutes until it smells wonderfully aromatic and the oil starts to separate.
- Simmer the Curry: Return the browned lamb to the pot. Pour in the rest of the coconut milk from the tin, along with the water. Add the potatoes and onion wedges. Stir everything together and bring to a gentle boil.
- Slow Cook: Once boiling, reduce the heat to its lowest setting. Cover the pot with a tight-fitting lid and let the curry simmer very gently for 1.5 to 2 hours, or until the lamb is meltingly tender. Stir occasionally to prevent it from sticking.
- Season and Finish: Once the lamb is tender, stir in the fish sauce, palm sugar, and tamarind paste. Let it simmer for another 5 minutes. Now, taste the curry. It should be a lovely balance of salty, sweet, and slightly sour. Adjust the seasonings if you think it needs it.
- Serve: Stir in the roasted peanuts. Ladle the hot Massaman curry into bowls, garnish with fresh coriander, and serve with fluffy jasmine rice.
THAI CORIANDER (PAK CHEE THAI )
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Note
- The Power of the Paste: The KANOKWAN MASSAMAN CURRY PASTE provides the aromatic foundation for this dish, so there’s no need to add lots of extra spices.
- Browning is Best: Taking a few minutes to brown the lamb before simmering makes a huge difference to the flavour of the finished curry.
- Slow and Low: Massaman curry is best when cooked slowly over a low heat. This allows tougher cuts of meat like lamb shoulder to become incredibly tender and absorb all the flavour from the sauce.
- Vegetarian Option: This curry also works beautifully with chunks of butternut squash and firm tofu instead of lamb. Just reduce the simmering time to about 30-40 minutes.
