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Thai Massaman Curry
Prep: 45 min Cook: 40 min Servings: 5by Navaneetham Krishnan370 recipes>Spices for spiciness, herbs for freshness, lime for sourness and coconut milk for creaminess. Ingredients
- 500g lamb (or beef)
- 2 potatoes - remove skin and cut into chunks (optional)
- 2 bay leaves
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1/2 cup coconut milk
- 1/2 cup oil
- Salt for taste (only if need or use sparingly as fish sauce is salty)
- For the curry paste (blend/process to a thick paste)
- 5-6 dried red chilies
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 3 cloves
- 3 cardamoms (only the seeds)
- 1/2 inch roasted belacan
- 1/2 inch galangal
- 2-3 sprigs coriander leaves (cut off roots and include the stems)
- 1 lemongrass
- 5 shallots
- 5 garlic
- 1/2 tsp lime rind
Directions
- In the heated oil, fry curry paste till aromatic and oil splits.
- Add bay leaves and lamb.
- Pour 1/2 liter of water (more if you like)
- Stir and simmer till lamb is half cooked.
- Add potatoes and season with salt.
- Continue to simmer till potatoes and lamb are tender and soft.
- Pour in fish sauce, lime juice and coconut milk.
- Gently stir and remove from heat.
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