Slow-Cooked Lamb Massaman Curry
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (5)

Slow-Cooked Lamb Massaman Curry

NUTRITION · PER SERVING170M COOK
CAL 35%·PRO 99%
CARBS 53G30% OF CAL
8G FIBER35G OTHER10G TOTAL SUGAR
FAT 34G43% OF CAL
19G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender lamb and potatoes slow-cooked in a creamy massaman curry sauce with coconut milk. Aromatic and warming, this complex curry is rich with spices and makes a satisfying dinner.

mainthaicurrybeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 1 red onion (chopped)
  • 2 or 3 red chillies (depending on how hot you like it, roughly chopped)
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp white pepper
  • 3 cloves of garlic (peeled)
  • 2 sticks of lemongrass (outer leaves removed, softer inside chopped finely (or 2 tsps. of lemongrass paste))
  • 5 cm piece ginger (peeled and roughly chopped)
  • 1 tsp shrimp paste (optional, also it’s generally gluten free, but best to check)
  • 3 tsp fish sauce
  • 1 tsp brown sugar
  • 10 fresh coriander/cilantro stalks
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 1 kg (2.2 lbs) casserole lamb (chopped into chunks)
  • 1.5 tbsp cornflour
  • pinch of salt and pepper
  • 400 ml (1 2/3 cups) beef/chicken/lamb stock – 2 stock cubes with water is fine (use kallo beef bouillon cubes for gluten free)
  • 400 ml (1 2/3 cups) can coconut milk (it’s usually gluten free, but double check)
  • 2 large red or white potatoes (peeled and chopped into chunks)
  • 250 g (9 oz) green beans (roughly chopped)
  • Juice of 1 lime
  • Boiled rice
  • Chopped fresh coriander/cilantro
  • Chopped red chillies
  • Lime wedges
PREP
15M
SODIUM
903MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.