Thai Massaman Curry
500g lamb (or beef)
2 potatoes - remove skin and cut into chunks (optional)
2 bay leaves
1 tbsp fish sauce
1 tbsp lime juice
1/2 cup coconut milk
1/2 cup oil
Salt for taste (only if need or use sparingly as fish sauce is salty)
For the curry paste (blend/process to a thick paste)
5-6 dried red chilies
1 tsp black peppercorns
1 tsp cumin seeds
3 cardamoms (only the seeds)
1/2 inch roasted belacan
1/2 inch galangal
2-3 sprigs coriander leaves (cut off roots and include the stems)
1/2 tsp lime rind
In the heated oil, fry curry paste till aromatic and oil splits.
Add bay leaves and lamb.
Pour 1/2 liter of water (more if you like)
Stir and simmer till lamb is half cooked.
Add potatoes and season with salt.
Continue to simmer till potatoes and lamb are tender and soft.
Pour in fish sauce, lime juice and coconut milk.
Gently stir and remove from heat.