463 kcalThai Massaman Curry
75 min serves 5
Gluten-Free
20gprotein22gcarbs33gfat
Ingredients
- •500 g lamb
- •2 potatoes - remove skin
- •2 bay leaves
- •1 tbsp fish sauce
- •1 tbsp lime juice
- •½ cup coconut milk
- •½ cup oil
- •salt
- •5 chili peppers
- •1 tsp peppercorns
- •1 tsp cumin seeds
- •3 cloves
- •3 cardamoms
- •½ inch roasted belacan
- •½ inch galangal
- •2 sprigs coriander leaves
- •1 lemongrass
- •5 shallots
- •5 garlic
- •½ tsp lime rind
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com