Cancel the restaurant booking and make this mouthwatering Thai-inspired Massaman lamb chop and potato curry recipe at home. It's deliciously easy and everyone will love it!
Serves44
Cook time1 hr 15 mins1 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs peanut oil
8 Coles Australian Lamb Loin Chops
1 large brown onion, chopped
½ x 210g jar massaman curry paste
400ml can coconut milk
1 tbs fish sauce
2 tsp brown sugar
2 potatoes, chopped
2 carrots, peeled, thickly sliced diagonally
2 x 250g pkts microwave coconut basmati rice, heated
1 cup (55g) trimmed bean sprouts
½ cup coriander sprigs
1 long red chilli, sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large deep frying pan over medium-high heat. Cook lamb, in batches, for 3 mins each side or until browned. Transfer to a plate.
Step 2
Add onion to pan. Cook, stirring, for 3 mins or until starting to brown. Add curry paste and cook, stirring, for 1 min or until fragrant. Add coconut milk, fish sauce and sugar. Bring to a simmer. Return lamb to pan. Cover and reduce heat to medium-low. Simmer for 40 mins or until lamb is almost tender.
Step 3
Add potato and carrot to pan. Cook, covered, for a further 15 mins or until lamb and vegetables are tender.
Step 4
Divide rice and curry among serving bowls. Top with bean sprouts, coriander and chilli.
