Thai Massaman Curry
By: Navaneetham Krishnan
Published: Friday, January 24, 2014 - 6:17am

Ingredients




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 cloves
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 lemongrass
5 shallots
5 garlic
1/2 tsp lime rind

Preparation

1 In the heated oil, fry curry paste till aromatic and oil splits. 2 Add bay leaves and lamb. 3 Pour 1/2 liter of water (more if you like) 4 Stir and simmer till lamb is half cooked. 5 Add potatoes and season with salt. 6 Continue to simmer till potatoes and lamb are tender and soft. 7 Pour in fish sauce, lime juice and coconut milk. 8 Gently stir and remove from heat.

About

Spices for spiciness, herbs for freshness, lime for sourness and coconut milk for creaminess.