Thai Food Made Easy | LAMB MASSAMAN
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Lamb Massaman


Ingredients for curry paste:

5  bulb                                      Shallot-peeled

2 clove                                     Garlic

1                                                 Dried red chilli

6                                                Clove

1 teaspooon                             Lemongrass puree

1/2 teaspoon                           Ginger puree

1/2 teaspoon                           Ground Cinnamon

1/2 teaspoon                           Ground Nutmeg

1/2 teaspoon                           Ground Mace

1/2 teaspoon                           Ground Cumin

1/2 teaspoon                            Coriander seeds

1/2 teaspoon                            Shrimp paste(optional)

1/2 teaspoon                             Salt

1/4 teaspoon                             Ground White pepper

1 tablespoon                             Rapeseed oil.

Ingredients to prepare the lamb shank:  

2                                                   Lamb Shank (Small)

160 gram                                    Cooked New potato

1 teaspoon                                  Baking soda

1/2 teaspoon                              Salt

Ingredients for curry:

2 tablespoon                               Rapeseed oil

1 tablespoon                               Honey

1 teaspoon                                   Sugar

1 tablespoon                               Fish sauce

1/4 teaspoon                               Lemon juice

1 pinch                                          Salt

400 ml                                          Thai Coconut milk

1 handful                                      Cashew nuts

3-4 leaf                                         Coriander leaf






-Fill the large saucepan with water. Add the lamb shanks, salt and baking soda. Gently boil for 3 hours.

-Blend the shallot, garlic, dried roasted red chilli, clove, ginger puree, lemongrass puree, ground cinnamon, ground nutmeg, ground mace, ground cumin, coriander seeds, shrimp paste, salt, white pepper and oil in an electric blender until the ingredients turn into a smooth paste.

-Put the rapeseed oil in a medium saucepan. Gently fry the Massaman curry paste for approx 3-4 minutes.

-Add 200 ml of Thai coconut milk and bring it to boil. Season the curry base with the honey, sugar, fish sauce and rest of coconut milk bring it to boil.

-In goes the lamb shanks and cashew nuts in the same saucepan, close the lid and gently boil for further 20 minutes. Add the lemon juice, cooked new potatoes and boil for further 2-3 minutes.

-Transfer Lamb Massaman curry into the serving bowl. Garnish with coriander leaves. Serve with steamed Thai Jasmine Rice.


– These two lamb shanks are weight 650 gram in total.

-I used the cooked new potatoes from the can. Anything for an easy life!

-You can also use the broth(from the lamb shanks water) instead of the oil to make the paste.

-Keep an eye on the saucepan while you are frying the curry paste as it is easy to get burnt.

-Apart from the coriander. You can garnish this Massaman curry with fried shallot, cinnamon stick, star anises, a pinch of paprika if you wanted to make it fancier.

-I always encourage everyone to use a high-grade Thai seasoning.





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