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Thai Massaman Curry
Ingredients
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For the Curry Paste:
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3/4 teaspoon Cayenne Chilli Pepper
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1 tablespoons Ground Coriander
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1/2 teaspoon Ground Cumin
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pinch Ground Cloves
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1/2 teaspoon Cinnamon Ground
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1/2 teaspoon grated lemon zest
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1 tablespoons oil
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75 gram (3 ounce) onion, finely sliced
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3 cloves garlic, crushed
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1/4 teaspoon dried shrimp paste
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450 gram (1 pound) lamb fillet, cubed
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225 gram (8 ounce) potatoes, cubed
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200 gram (7 ounce) creamed coconut blended with 600 ml (1 pint) hot water for coconut milk
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1 tablespoons Thai fish sauce
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1/2 Cinnamon Sticks
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1/2 teaspoon tamarind paste
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1 teaspoon lemon juice
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1 tablespoons caster sugar
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50 gram (2 ounce) roasted peanuts, to garnish
Key Products
Instructions
- 1 To prepare the paste: Combine all the Spices and lemon zest together in a bowl. Heat the oil in a frying pan and fry the onion and garlic until softened. Add the shrimp paste and stir well. Place in an electric blender, together with the spices and 3 tbs cold water. Blend until smooth.
- 2 Put the lamb, potatoes, coconut milk, fish sauce, Cardamom and Cinnamon into a large saucepan and slowly bring to the boil, stirring. Simmer, covered, for 1 hour or until the lamb is tender and the liquid has reduced down.
- 3 Stir in the curry paste, together with the tamarind, lemon juice and sugar. Simmer for a further 2-3 minutes before serving. Garnish with roasted peanuts.
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