Friday, January 24, 2014

Thai Massaman Curry (Lamb)


When it comes to food, I shut my mouth and eat. I mean I don't fuss. Anything goes except for beef and exotic meat. Even plain rice with egg is still okay because that was what I ate during bad times. Now, a different story all together. Eventually I won't say I am rich but I can afford some luxury every now and then. Not because of the lucky stars but the struggles in life and of course, million and and million of thanks to my other half. 


Between the various types of food from different parts of the world, Thai food is a fav for both of us. Too good is the Thai flavours - spicy, salty, sour and tad bit of sweetness always the highlights in the dishes. That's why a good number of Thai dishes I've already showcased (tom yam seafood soup, Thai fish style, Thai style steamed fish, Thai papaya salad, tom yam steamed fish and Instant tom yam) but never ever in the land of nava-k the Thai massaman curry. So came this time the first time. The recipe from realthairecipes - no please not copying but for an overview and tweeted as per our taste.     

This is the tempting-captivating curry -- spices for spiciness, herbs for freshness, coconut milk for creaminess and lime for sour tinge.  

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 thick coconut milk
1/2 cup oil 
Salt for taste (sparingly please because fish sauce is already salty)

For the curry paste (blend/process to a thick paste)
5-6 dried red chillies
1 tsp black peppercorns
1 tsp cumin seeds
3 cloves
3 cardamoms (only the seeds) 
1/2 inch roasted belacan/shrimp paste
1/2 inch galangal/lengkus
2-3 sprigs coriander leaves (cut off roots and include the stems) 
1 lemongrass/serai
5 shallots
5 garlic
1/2 tsp lime rind

Method
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.
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20 comments:

  1. this looks absolutely yummyy!! some spices r unknown to me, but addition of fish sauce is so different :) hope u enjoyed ur try

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  2. I love massaman curry simply because it has potato in it. Nice n very tempting.

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  3. uhhhh.. that looks deeeelicious! Now have to go get those ingredients!

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  4. Yes nava we will be delighted if we can do some diff curry with our pantry ingredients .Most of the times we add the spices which are required and do it our way (my be we miss one of them if we dont hve ).Two spices are unknow to me otherwise i can exactly do it with chicken i guess ?

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  5. Heard about this curry. But not tried yet. Have not tried more thai dishes. I think u have a wonderful thai dish collections. will try to learn from u.

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  6. I like type of curry, its goes well with prata or bread too.

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  7. Very interesting and tasty recipe. Loved the addition of fish sauce and lemongrass in this. Will try very soon.Thanks for sharing

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  8. My mom use to make lamb curry with potatoes but in south Indian version. Your dish looks yum But I am not a fan of fish sauce, think I can skip it and try it out.

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  9. I'm not much of a lamb person, but I adore curry!

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  10. Lamb curry sounds awesome my friend, and looks delicious to boot :D

    Cheers
    CCU

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  11. This lamb curry sounds flavorful, so creamy & yummy!

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  12. sounds like a dish that is perfectly balanced in flavors and taste!!

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  13. This is a huge favourite at our place whether home made or a restaurant take away. The flavours are complex and really lovely. Your's looks mouth watering and I feel like having some for lunch today. I love the addition of potatoes in any curry.

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  14. Yum, this looks delicious. Lamb curry, what's not to love?

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  15. What à flavourful, spicy and yummy recipe!!
    Love it!!

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  16. Not a meat person, but the gravy is looking delicious :)

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