Easy Massaman Lamb Curry
with Fluffy Rice
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.
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.
Ingredients
600 g
lamb leg steaks
1
brown onion
2 tbs
massaman curry paste
(Contains Crustacean;)
2 clove
garlic
1
carrot
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
water
Nutritional Values
Utensils
Instructions
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!
