Thai Massaman Curry

Thai Massaman Curry

Thai Massaman Curry

Ingredients
22
Servings
4
Thai Massaman Curry
Ingredients
  • For the Curry Paste:

  • 3/4 teaspoon Cayenne Chilli Pepper

  • 1 tablespoons Ground Coriander

  • 1/2 teaspoon Ground Cumin

  • pinch Ground Cloves

  • 1/2 teaspoon Cinnamon Ground

  • 2 Cardamom Pods

  • 1/2 teaspoon grated lemon zest

  • 1 tablespoons oil

  • 75 gram (3 ounce) onion, finely sliced

  • 3 cloves garlic, crushed

  • 1/4 teaspoon dried shrimp paste

  • 450 gram (1 pound) lamb fillet, cubed

  • 225 gram (8 ounce) potatoes, cubed

  • 200 gram (7 ounce) creamed coconut blended with 600 ml (1 pint) hot water for coconut milk

  • 1 tablespoons Thai fish sauce

  • 8 Cardamom Pods

  • 1/2 Cinnamon Sticks

  • 1/2 teaspoon tamarind paste

  • 1 teaspoon lemon juice

  • 1 tablespoons caster sugar

  • 50 gram (2 ounce) roasted peanuts, to garnish

Key Products
Cayenne Chilli Pepper

Product Information

£ 1.69/unit,26g
Ground Coriander

Product Information

£ 1.69/unit,24g
Ground Cumin

Product Information

£ 1.69/unit,28g
Ground Cloves

Product Information

£ 2.83/unit,35g
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Schwartz product packaging

Product Information

£ 2.83/unit,26g
Schwartz product packaging

Product Information

£ 2.83/unit,26g
Cinnamon Sticks

Product Information

£ 1.69/unit,13g

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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