HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Massaman Lamb Curry
Easy Massaman Lamb Curry

Easy Massaman Lamb Curry

with Fluffy Rice

Read more

This rich, mild Thai curry is a favourite in Australia, and with good reason! It’s creamy, tasty and so luxurious with its coconut milk base. Soft, melt in your mouth lamb and green beans are the perfect additions to this curry which will please kids and adults alike.

Tags:Kid FriendlyHigh ProteinLactose freeKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

600 g

lamb leg steaks


brown onion

2 tbs

massaman curry paste


2 clove




400 g

sweet potato

1 tin

coconut milk

200 g

green beans

3 cup

jasmine rice

Not included in your delivery

1.5 tbs

olive oil

6 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat32.5 g
of which saturates17.2 g
Carbohydrate83.1 g
of which sugars11.7 g
Dietary Fibre0 g
Protein45 g
Cholesterol0 mg
Sodium819 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Aluminum Foil
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

To prepare the ingredients, trim any excess fat off the lamb leg steaks, finely slice the brown onion, peel and crush the garlic, finely slice the carrot on the diagonal, peel and chop the sweet potato into 3 cm chunks, cut the green beans into 3 cm lengths, rinse the Jasmine rice well.


In a large bowl, rub the lamb leg steaks with 2 tsp of the olive oil. Season with some salt and pepper. Heat a large deep-sided frying pan over a medium-high heat. Cook the lamb for 2 minutes on each side until browned for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil.


In the same frying pan, heat another 2 tsp of the olive oil over a medium-high heat. Add the brown onion and cook for 5 minutes, or until the onion has softened. Add the massaman curry paste, garlic and remaining olive oil. Cook for 2 minutes, stirring regularly to break up the curry paste. Add a splash of water to deglaze the pan and then add the carrot and sweet potato and cook for a further 5 minutes so that all the ingredients are coated in the spices.


Pour in the coconut milk and stir to combine. Bring the mixture to the boil, reduce the heat to medium-low and cover. Simmer for 10 minutes and then stir in the green beans. Simmer for a further 5 minutes or until the sweet potato is soft when pricked with a fork. Tip: If you don’t have a lid, carefully cover the pan tightly with foil. You can adjust the consistency of your curry sauce with a little hot water if you need to. Season your curry to taste with a pinch of salt or sugar.


Meanwhile, place the Jasmine rice and water in a medium saucepan. Bring the water to the boil over a high heat. Reduce the heat to medium and simmer for 10 minutes or until soft. Drain and set aside.


Thinly slice the rested lamb leg steaks. Stir the lamb through the curry sauce for 1 minute to heat through.


To serve, divide the rice between plates and top with the curry. Enjoy!