This is a delicious, spicy Thai curry made with leftover lamb massaman curry. It’s perfect for Christmas dinner!
The authentic thai lamb massaman curry recipe is a delicious Thai curry recipe that is perfect for Christmas.
The information on this page was last updated on November 16, 2024.
Thai Curry Massaman is a mildly spicy coconut-based curry that may be eaten with chicken, pig, beef, duck, or tofu. Curry with lamb from Massaman is a favorite of ours. And today, we’re going to make this wonderful curry for the family with some of our leftover roast lamb.
Thai Massaman Curry originates in the south of Thailand, where the cuisine utilizes more coconut milk in its curries and a significant Muslim minority population. This is believed to be the origin of the name Massaman. As a result, Massaman curry is a hybrid of Thai and South Asian curries.
We like that this curry can be made in just one pot on the stove. It utilizes leftover lamb, which saves time in the kitchen. We also use a high-quality Thai curry paste, which makes this a fast dish to prepare.
In Thai restaurants, chicken massaman curry or beef massaman curry are more often seen on the menus. Of course, if you prefer, or only have certain meats on hand, you may use them. The fragrant flavor of lamb in this curry is one of our favorites.
This may be the recipe for you if you’re searching for a Thai lamb curry.
Lamb Massaman Curry
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What is the Lamb Massaman Curry recipe?
The lamb Massaman curry that we’re preparing today has a distinct depth of flavor. The spices in the curry sauce are aromatic, the lamb provides meaty depth, and the potato and peanut cut through. The texture combo is wonderful. Outside of Thailand, its sweet, spicy, and creamy flavor is gaining popularity.
We’re going to cook some onions in coconut oil for this dish. We add a dash of coconut milk and the massaman curry paste. After that, some garlic puree, the remainder of the coconut milk, and some lamb stock are added.
We start by cooking the potato in the curry sauce before adding the lamb and peanuts since the meat is already cooked. With fish sauce and sugar, we add some additional flavor to the curry.
Lamb in Massaman Curry
What’s the deal with Massaman Curry?
A curry paste prepared with dried red chilli, lemongrass, garlic, shallot, galangal, shrimp paste, and kaffir lime is used in Massaman curry, as it is in many Thai curries. Cinnamon, cardamon, mace, and coriander seed are added as a result of the South Asian influences. Star anise, cloves, cumin seeds, and bay leaf are also used by certain chefs.
In a Massaman curry, the sauce is typically made with coconut milk and sometimes meat stock.
Sugar, tamarind paste, and fish sauce are often used to season the curry. This is typically included as a matter of personal preference.
Meat options include chicken, lamb, beef, duck, and pig. The latter is a rare occurrence. Tofu may be used to make a meatless version.
The primary veggies in a massaman curry are typically potato and onion. Some folks add carrots as well. All of this is topped off with crispy peanuts.
Lamb Massaman Curry (Easy)
What is the flavor of massaman curry?
The curry in Massaman is mild, sweet, tangy, and creamy. Sweet, salty, sour, and spicy are the four major flavors of Thai cuisine. Those flavor foundations may be found in almost all Thai meals to some degree. There is a touch of spiciness in this curry, but it is mostly a moderate curry. It’s a fantastic Thai curry since it’s neither too hot nor too sweet.
Massaman Curry
Is it necessary to prepare your own curry paste?
You may create your own curry paste at home. However, we have found that the Mae Ploy line of curry pastes are as genuine as the curry pastes we have produced throughout our Thai culinary school experiences. Making your own genuine curry paste takes time since you need to work the spices in a big pestle and mortar.
Mae Ploy makes the finest massaman curry paste, according to us. Then, to enhance depth of flavor, we add a few more of our own ingredients. The curry paste by itself will have a bland flavor with a little additional kick.
Massaman Lamb Curry is a delectable dish.
What is the best way to serve massaman curry?
Massaman curry, like other curries, is eaten with rice. Simple jasmine rice is our favorite. You may also serve it with roti, a kind of flatbread.
Is massaman curry a vegan or vegetarian dish?
Shrimp paste or fish sauce are used in the majority of Thai curries and curry pastes. If you don’t want to use any animal products, you’ll have to look for vegan alternatives or create your own. Because these components contribute umami and saltiness to the meal, you should definitely substitute them with something else.
Thai Massaman Lamb Curry
Is it possible to make any changes to the recipe?
Yes! You may adjust the amount of coconut milk and stock to get the desired consistency. It will be creamier if you use more coconut milk, and lighter if you use more stock.
Before determining how much additional spice you want to add, we suggest preparing the whole curry first and tasting it. We enjoy the flavor of fish sauce since it gives the dish a rich, genuine Thai flavor, but you may leave it out if you want.
If you want, you may replace the potato with carrots or sweet potatoes. If you don’t have any peanuts, you may use cashew nuts.
We utilized lamb stock, which we prepared from the roast leg of lamb’s bones. This gives the curry an incredible depth. If you don’t have lamb stock, you may make your own using a chicken stock cube and boiling water, or any other broth you have on hand. If you want a lighter flavor, you may simply use water.
Leftover Lamb Massaman Curry is delectable.
CURRY WITH LEFTOVER LAMB MASSAMAN (SERVES 4)
INGREDIENTS
- 1 tablespoon of coconut oil
- 1 thinly sliced onion
- 1 tablespoon curry paste (massaman) (we recommend Mae Ploy)
- 1 tablespoon pureed garlic
- Coconut Milk (400mL) (double for creamier sauce)
- Lamb Stock (400ml)
- 1-2 large potatoes, chopped into cubes of 1 inch
- Leftover Lamb (about 500g)
- 1–2 tablespoons fish sauce (to taste) (optional)
- 1 tsp sugar (adjust to taste) (optional)
- Peanuts, 35 g (unsalted)
METHOD
- Heat the coconut oil in a large saucepan over medium heat. Once the butter has melted, add the chopped onion and cook until softened and golden.
- Stir in the massaman curry paste with the onions and oil in the pan. After that, mix in 2 tablespoons of coconut milk into the paste. Add the garlic puree, the remainder of the coconut milk, and the lamb stock when the oil in the paste begins to separate. Bring the water to a boil.
- Cook until the potatoes are just cooked through, then add the potato cubes and continue to cook on a low heat. It should take about 15 minutes to complete.
- Add the cooked remaining lamb and continue to cook for another 5 minutes, or until the meat is well heated.
- Taste the sauce and adjust the amount of fish sauce and sugar to your liking. Before serving, add the peanuts and heat through for another minute.
- Serve with jasmine rice, if desired.
Time to prepare: 5 minutes
30 minutes to prepare
35-minute total time
Ingredients
- 1 tablespoon of coconut oil
- 1 thinly sliced onion
- 1 tablespoon curry paste (massaman) (we recommend Mae Ploy)
- 1 tablespoon pureed garlic
- Coconut Milk (400mL) (double for creamier sauce)
- Lamb Stock (400ml)
- 1-2 large potatoes, chopped into cubes of 1 inch
- Leftover Lamb (about 500g)
- 1–2 tablespoons fish sauce (to taste) (optional)
- 1 tsp sugar (adjust to taste) (optional)
- Peanuts, 35 g (unsalted)
Instructions
- Heat the coconut oil in a large saucepan over medium heat. Once the butter has melted, add the chopped onion and cook until softened and golden.
- Stir in the massaman curry paste with the onions and oil in the pan. After that, mix in 2 tablespoons of coconut milk into the paste. Add the garlic puree, the remainder of the coconut milk, and the lamb stock when the oil in the paste begins to separate. Bring the water to a boil.
- Cook until the potatoes are just cooked through, then add the potato cubes and continue to cook on a low heat. It should take about 15 minutes to complete.
- Add the cooked remaining lamb and continue to cook for another 5 minutes, or until the meat is well heated.
- Taste the sauce and adjust the amount of fish sauce and sugar to your liking. Before serving, add the peanuts and heat through for another minute.
- Serve with jasmine rice, if desired.
Notes
Before determining how much additional spice you want to add, we suggest preparing the whole curry first and tasting it. We enjoy the flavor of fish sauce since it gives the dish a rich, genuine Thai flavor, but you may leave it out if you want.
If you want, you may replace the potato with carrots or sweet potatoes. If you don’t have any peanuts, you may use cashew nuts.
We utilized lamb stock, which we prepared from the roast leg of lamb’s bones. This gives the curry an incredible depth. If you don’t have lamb stock, you may make your own using a chicken stock cube and boiling water, or any other broth you have on hand. If you want a lighter flavor, you may simply use water.
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