zoom Massaman lamb curry with coconut and peanuts

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    Massaman lamb curry with coconut and peanuts

    This Thai-style Massaman curry with potatoes, peanuts and a creamy coconut sauce, is less spicy than the more familiar green or red Thai curries.

    • Preparation time: 5 minutes
    • Cooking time: 105 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6


    1 tbsp rapeseed or ground nut oil
    1 large onion, sliced
    2 tbsp Bart Massaman Thai Curry Paste
    1kg lean diced lamb, such as leg
    400ml can Bart Reduced Fat Coconut Milk
    150ml lamb stock
    350g potatoes, cut into large chunks
    75g Waitrose Natural Roasted Peanuts


    1. Heat the oil in a large pan, add the onion and cook for 3-4 minutes until softened.
    2. Stir in the curry paste and cook for 1-2 minutes. Add the lamb and cook for a further 5-6 minutes until lightly browned and coated in the curry paste.
    3. Pour in the coconut milk and stock, stir well then cover and simmer for 1 hour, continuing to stir occasionally. Add the potatoes and simmer for a further 30 minutes, until both the lamb and potatoes are tender. Stir in the peanuts.
    4. Serve the curry in bowls, garnished with fresh coriander and accompanied by Thai fragrant rice.

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    Cook's tips

    Make the curry in advance, up to the stage of adding the potatoes. Reheat thoroughly before adding the potatoes and continuing to cook as above, before adding the peanuts.


    Average user rating

    4 stars