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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.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • 1.0 min

    Peel and chop the potato.

  • 2.5 min

    Place the potato in a saucepan, cover with water and bring to the boil. Boil until tender.

  • 4.0 min

    Peel and finely chop the lemongrass.

  • 5.0 min

    Peel and finely chop the red onion.

  • 6.5 min

    Chop the lamb fillet, cover and place in the fridge to rest.

  • 7.5 min

    Julienne the capsicum.

  • 8.5 min

    Add the rice to the pan of boiling water and cook until tender (around 11mins).

  • 9.0 min

    Trim the green beans and chop the baby corn into chunks.

  • 10.5 min

    Heat the oil in a wok over high heat.

  • 12.0 min

    Add the lemongrass, red onion and lime leaves to the pan and sitr fry until fragrant and the onions have softened.

  • 12.5 min

    In a frying pan, heat olive oil in a pan over high heat.

  • 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.

  • 14.0 min

    Add the lamb to the frying pan and cook until browned.

  • 15.0 min

    Add the coconut milk to the wok and stir to combine.

  • 15.5 min

    Drain the potato.

  • 16.0 min

    Add the capsicum, green beans and corn.

  • 17.0 min

    Stir the potato and peanuts through the curry.

  • 18.0 min

    Stir the lamb into the curry.

  • 19.0 min

    Stir through the fish sauce dressing.

  • 20.0 min

    Drain the rice and distribute among serving bowls.

  • 21.0 min

    Distribute the curry among serving bowls.

  • Ingredients

    Massaman Curry Paste

    Coconut Milk

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person

    Fish Sauce Dressing


    finely chopped

    Lime Leaves




    Red Onion

    finely chopped

    Olive Oil

    1 tablespoon per person

    Lamb Loin


    Red Capsicum


    Green Beans


    Baby Corn


    Jasmine Rice

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