Lamb Fillet Massaman Curry with Jasmine Rice
A traditional, authentic, and aromatic recipe for Thai Massaman Curry with succulent lamb fillet.
Nutrition Per Portion
- Calories
814
- Carbs
66.2g
- Fat
56.4g
- Fibre
13.6g
- Protein
17.8g
- Sugar
15.2g
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Massaman Curry Paste
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Coconut Milk
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Chicken Stock
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Fish Sauce Dressing
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Lemongrass
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Lime Leaves
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Peanuts
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Potatoes
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Red Onion
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Olive Oil
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Lamb Loin
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Red Capsicum
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Green Beans
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Baby Corn
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Jasmine Rice
|
Massaman Curry Paste |
Coconut Milk |
Chicken Stock |
Fish Sauce Dressing |
Lemongrass |
Lime Leaves |
|
Peanuts |
Potatoes |
Red Onion |
Olive Oil |
Lamb Loin |
Red Capsicum |
|
Green Beans |
Baby Corn |
Jasmine Rice |
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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.
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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
Lemongrass
finely chopped
Lime Leaves
Peanuts
Potatoes
chopped
Red Onion
finely chopped
Olive Oil
1 tablespoon per person
Lamb Loin
chopped
Red Capsicum
julienne
Green Beans
trimmed
Baby Corn
chopped
Jasmine Rice
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