Massaman Curry
Southern Thai dish. Peanuts and potatoes
Equipment
- slow cooker
Ingredients
- 500 grams new potatoes halved
- 800 grams lamb shoulder boned, diced
- 3 Tbsp massaman curry paste
- 1 bunch corriander
- 5 cm ginger grated
- 400 ml coconut milk
- 1 tsp light muscovado sugar
- 1 lime zest and juice
- 1 Tbsp fish sauce
- 6 freeze dried kaffir lime leaves
- roasted peanuts, chopped
Instructions
- place potatoes in the slow cooker
- heat a frying pan and brown meat in small batches
- transfer to slow cooker
- add massaman paste, coriander stalks and gingger to fry pan
- tip in coconut milk and bring to boil
- season with sugar, lime zest and fish sauce, lime leaves
- pour over meat and potatoes
- cook on low for 8 hours
- spoon off excess fat from curry
- add lime juice and fish sauce (if needed)
- scatter coriander leaves and peanuts