Traditional Thai Massaman Lamb Curry

Name: Traditional Thai Massaman Lamb Curry
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 servings
Cuisine: Thai,Asian
Ingredients: 2 1/2 cups chicken stock; 1 to 1 1/2 pounds cubed lamb shoulder, chicken, or beef; 1/3 cup diced onion; 3 bay leaves; 1 to 2 medium potatoes, cut into chunks; 1 pod star anise, optional; 1/4 cup coarsely chopped fresh basil; 1 (2-inch) piece ginger, grated; 4 to 5 cloves garlic, minced; 1 stalk lemongrass, tender white parts, minced, tops reserved for the stock; 1 sliced red chile pepper, or 1/2 to 3/4 teaspoon chile flakes or cayenne pepper; 1/4 cup coarsely chopped unsalted cashews, more for garnish; 1 teaspoon ground coriander; 1 teaspoon whole cumin seed; 1/2 teaspoon ground white pepper; 1 teaspoon ground turmeric; 1/8 teaspoon ground cardamon; 1 teaspoon tamarind paste, or 1 tablespoon fresh lime juice; 1 teaspoon brown sugar; 3/4 teaspoon shrimp paste, or 1 tablespoon fish sauce; 2 tablespoons fish sauce, more as needed; 1 (14-ounce) can full-fat coconut milk; Cooked jasmine rice, for serving

This rich and aromatic Thai Massaman Lamb Curry offers a sumptuous blend of authentic flavors and nutrients.

⭐ 4.1 (65 reviews) Prep: 10 minCook: 90 minTotal: 100 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Thai Asian

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Ingredients

2 1/2 cups chicken stock
1 to 1 1/2 pounds cubed lamb shoulder, chicken, or beef
1/3 cup diced onion
3 bay leaves
1 to 2 medium potatoes, cut into chunks
1 pod star anise, optional
1/4 cup coarsely chopped fresh basil

Curry Sauce:

1 (2-inch) piece ginger, grated
4 to 5 cloves garlic, minced
1 stalk lemongrass, tender white parts, minced, tops reserved for the stock
1 sliced red chile pepper, or 1/2 to 3/4 teaspoon chile flakes or cayenne pepper
1/4 cup coarsely chopped unsalted cashews, more for garnish
1 teaspoon ground coriander
1 teaspoon whole cumin seed
1/2 teaspoon ground white pepper
1 teaspoon ground turmeric
1/8 teaspoon ground cardamon
1 teaspoon tamarind paste, or 1 tablespoon fresh lime juice
1 teaspoon brown sugar
3/4 teaspoon shrimp paste, or 1 tablespoon fish sauce
2 tablespoons fish sauce, more as needed
1 (14-ounce) can full-fat coconut milk
Cooked jasmine rice, for serving

Instructions

Heat stock in a large pot; add lamb, onion, bay leaves, and lemongrass stalk if desired, then bring to a boil.
Reduce heat to low and simmer, covered or partially covered, for 40 to 80 minutes until the lamb is tender.
Stir in all curry sauce ingredients, potatoes, and whole star anise if using; return to a boil, then simmer for 30 minutes until potatoes are tender.
Taste the curry and adjust seasonings: add fish sauce for salt, chile for spice, sugar for sourness, tamarind or lime juice for saltiness or sweetness, or coconut milk for spiciness.
Serve the curry topped with cashews and fresh basil, accompanied by Thai jasmine rice.

Nutritional Info (per serving)

Calories: 724 kcal

Carbohydrate: 50 g

Cholesterol: 113 mg

Fiber: 4 g

Protein: 38 g

Saturated Fat: 24 g

Sodium: 959 mg

Sugar: 5 g

Fat: 42 g

Unsaturated Fat: 0 g