Lamb massaman curry

This version of lamb massaman curry is an ideal for a quick weeknight dinner. I used Blue Elephant Massaman Paste which was quite salt, so I diluted the sauce with water and extra coconut milk (than I had planned on using). I served the curry with organic brown basmati rice, and a mixed vegetable and garlic stir-fry. My mum always serves up a vegetable dish to accompany a main course, and this is something I have been trying to emulate.


  • 3 tbsp lamb massaman paste
  • 4 baby potatoes
  • 3 cherry tomatoes
  • 1 inch ginger, sliced
  • 1 lemongrass stalk, bruised
  • 1/2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1/2 can coconut milk
  • 1/2 cup – 1 cup of water (depending on how salty the paste is)
  • 300g diced lamb
  • 1 tbsp vegetable oil


  1. Heat oil in a heavy-based pan
  2. Fry the ginger, followed by the lemongrass, lamb and potatoes for 1 minute
  3. Add the massaman paste and mix well
  4. Pour 1/2 cup of water, coconut milk and cherry tomatoes into the pan
  5. Leave to cook for 25 minutes
  6. Add the palm sugar and fish sauce. Check for seasoning and leave to cook for a further 5 minutes before serving

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