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.

Ingredients

  • 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

Method

  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
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s