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Thai Massaman Curry
Cook Time
1 Hour 30 Minutes
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
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
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
COOKING 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.