Lamb Fillet Massaman Curry with Jasmine Rice
- Asian
- Premium
- Meat
- Thai
- Contains Nuts
A traditional, authentic, and aromatic recipe for Thai Massaman Curry with succulent lamb fillet.
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Nutrition Per Serving
- Calories 814
- Carbs 66.2g
- Fat 56.4g
- Fibre 13.6g
- Protein 17.8g
- Sugar 15.2g
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0.0 min
Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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1.0 min
Peel and chop the potato.
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2.5 min
Place the potato in a saucepan, cover with water and bring to the boil. Boil until tender.
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4.0 min
Peel and finely chop the lemongrass.
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5.0 min
Peel and finely chop the red onion.
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6.5 min
Chop the lamb fillet, cover and place in the fridge to rest.
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7.5 min
Julienne the capsicum.
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8.5 min
Add the rice to the pan of boiling water and cook until tender (around 11mins).
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9.0 min
Trim the green beans and chop the baby corn into chunks.
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10.5 min
Heat the oil in a wok over high heat.
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12.0 min
Add the lemongrass, red onion and lime leaves to the pan and sitr fry until fragrant and the onions have softened.
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12.5 min
In a frying pan, heat olive oil in a pan over high heat.
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13.5 min
Add the massaman curry paste and stock to the wok. Using the back of a wooden spoon, mix the curry paste into the stock until dissolved.
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14.0 min
Add the lamb to the frying pan and cook until browned.
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15.0 min
Add the coconut milk to the wok and stir to combine.
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15.5 min
Drain the potato.
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16.0 min
Add the capsicum, green beans and corn.
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17.0 min
Stir the potato and peanuts through the curry.
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18.0 min
Stir the lamb into the curry.
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19.0 min
Stir through the fish sauce dressing.
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20.0 min
Drain the rice and distribute among serving bowls.
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21.0 min
Distribute the curry among serving bowls.
Follow the recipe steps below
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