Main Meals

Lamb massaman curry

Name: Lamb massaman curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Cuisine: Main Meals
Ingredients: 2 T vegetable oil; 300 g lamb pieces, diced; 1 potato, peeled and diced; 1 x 70 g sachet Woolworths Blue Elephant massaman curry paste; 1 x 400 ml can coconut cream; 1 1/4 cups water; 1 T Woolworths Blue Elephant Thai premium fish sauce; 1 t rice vinegar; 1½ T sugar; ½ handful cashew nuts or unsalted roasted peanuts; Thai jasmine rice, for serving; Optional spices:; 1 cinnamon stick; 2 star anise; 2 bay leaves; 3 cardamom pods

By TASTE
30 June 2006

Serves 3 to 4

Difficulty Easy

Prep Time 10–15 minutes

Cooking Time 30 minutes

Deeply warming, with a complex spice profile, this lamb massaman curry is a celebration of Thai flavours. Pair it with rice for a rich, velvety and truly memorable dish.

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Ingredients

Method

2 T vegetable oil
300 g lamb pieces, diced
1 potato, peeled and diced
1 x 70 g sachet Woolworths Blue Elephant massaman curry paste
1 x 400 ml can coconut cream
1 1/4 cups water
1 T Woolworths Blue Elephant Thai premium fish sauce
1 t rice vinegar
1½ T sugar
½ handful cashew nuts or unsalted roasted peanuts
Thai jasmine rice, for serving

Optional spices:

1 cinnamon stick
2 star anise
2 bay leaves
3 cardamom pods

Method

Ingredients

1. Heat 1 T oil in a frying pan over a high heat. Sear the lamb and potatoes until evenly browned and lightly caramelised. Remove from the pan and set aside.
2. Heat the remaining oil in a saucepan over a medium heat. Add the curry paste and sauté until fragrant.
3. Add half the coconut cream and stir gently until the mixture begins to simmer.
4. Add the seared lamb and potatoes, and the optional spices, if using. Pour in the
remaining coconut cream and the water. Bring to a gentle boil.
5. Season with fish sauce, rice vinegar and sugar. Adjust the seasoning to taste.
6. Reduce the heat and simmer for 15–20 minutes, or until the lamb is tender and the
potatoes are fully cooked.
7. Garnish with cashew nuts or roasted peanuts and serve hot with Thai jasmine rice.
Cook’s note: For a more authentic Thai flavor profile, substitute palm sugar for regular sugar and add tamarind juice for a richer balance of sweetness and acidity.

Find more Thai recipes here

Recipes: Master Chef Nooror and Clement Pedro

Food production and styling: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

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