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Thai Massaman Curry Recipe

Name: Thai Massaman Curry
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Ingredients: 1 large onion (chopped); 2 tablespoon lemongrass paste; 1 tablespoon fresh ginger (peeled, grated ); 1 tablespoon ground cumin; 1 tablespoon ground coriander; ¼ teaspoon ground cloves; 8 black peppercorns; 1 teaspoon anchovy paste; 1 teaspoon granulated sugar; 2 tablespoons vegetable oil; 1 lb potatoes (peeled and quartered); 8 baby onions (peeled & left whole); 4 Lamb Shanks; leaves small bunch fresh cilantro/coriander (stalks & finely chopped & separated); 2 tablespoons fresh ginger (finely grated); 28 ounces coconut cream (2 14oz/425g cans); 1 tablespoon lime juice; 1 tablespoon lemon juice; 1 tablespoon fish sauce; 3 leaves dried kaffir lime

Erren's Kitchen

This rich and flavorful recipe is perfect for a weeknight "better than takeout" treat.

Ingredients

1 large onion (chopped)

2 tablespoon lemongrass paste

1 tablespoon fresh ginger (peeled, grated )

1 tablespoon ground cumin

1 tablespoon ground coriander

¼ teaspoon ground cloves

8 black peppercorns

1 teaspoon anchovy paste

1 teaspoon granulated sugar

2 tablespoons vegetable oil

1 lb potatoes (peeled and quartered)

8 baby onions (peeled & left whole)

4 Lamb Shanks

leaves small bunch fresh cilantro/coriander (stalks & finely chopped & separated)

2 tablespoons fresh ginger (finely grated)

28 ounces coconut cream (2 14oz/425g cans)

1 tablespoon lime juice

1 tablespoon lemon juice

1 tablespoon fish sauce

3 leaves dried kaffir lime

Method

Preheat oven to 300 f/150 c

Fry the onion, garlic, lemongrass, ginger, cumin, coriander, ground cloves and peppercorns in a dry frying pan for until fragrant (4-5 minutes).

Remove the pan from the heat and set aside to cool.

Blend the spices in a food processor, then add the anchovy paste, sugar and oil and blend until smooth. Set aside.

For The Curry

Heat a large non-stick frying pan and brown the meat until golden brown set aside in a large oven safe dish with the potatoes & onions.

Add the massaman paste, cilantro/coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.

Stir in the coconut milk and bring to a boil.

Season with the lime & lemon juice, and fish sauce, add the lime leaves, then pour the sauce over the meat, onion and potatoes, cover and bake for 2 hours.

Serve on rice sprinkled with the chopped cilantro/coriander leaves.

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