Pic of Thai massaman lamb curry

Thai massaman lamb curry

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Meat mains

Thai massaman lamb curry

Main Serves 4 2h 10 min
This is a rich, relatively mild curry that's slow-cooked to tenderness. Serve it scooped over boiled or steamed white rice and topped with a handful of toasted peanuts or cashews. This can also be made with diced beef.


  • 500g lamb shoulder, diced
  • 500g new potatoes, halved
  • 2 tbsp orange massaman curry paste
  • 5cm fresh ginger, peeled and grated
  • 400ml tin coconut milk
  • 1 tsp sugar (ideally palm sugar)
  • zest and juice of 1 lime
  • 1 tbsp fish sauce
  • 1 bunch coriander leaves
  • 1 handful cashew or peanuts, toasted, to finish


Prep time: 10 min
Cooking time: 2h
  • Step 1

    Brown the meat in a frying pan and transfer to a saucepan, along with the potatoes.
  • Step 2

    Add the massaman paste and ginger to the frying pan, fry for a few minutes until fragrant, tip in the coconut milk and bring to the boil.
  • Step 3

    Season with the sugar, lime zest and fish sauce, then pour the sauce over the meat and potatoes.
  • Step 4

    Cover and cook on a very low heat for a couple of hours until very tender.
  • Step 5

    Spoon off any excess fat and add the lime juice. The curry should have a good balance of hot, sweet and sour flavours.
  • Step 6

    Scatter with the coriander leaves and peanuts or cashews and serve with steamed rice.

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