Spicy Massaman Curry with Lamb and Sweet Potato
80% authentic · Thai Fusion
A creative twist on Massaman curry, this version uses lamb for a richer flavor and sweet potato for added sweetness and texture. A touch of chili is added to elevate the spice level, offering a more robust and complex taste profile.
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Ingredients
- Lamb shoulder1.5 lbs
- Massaman curry paste4 tbsp
- Red chili paste (optional, for heat)1 tsp
- Coconut milk1 can (13.5 oz)
- Sweet potatoes2 medium
- Shallots4
- Tamarind paste2 tbsp
- Palm sugar1.5 tbsp
- Cinnamon stick1
- Star anise1
- Vegetable oil2 tbsp
- Water1/2 cup
- Saltto taste
- Black pepperto taste
- Whole peanuts1/4 cup
- Fresh mint leavesfor garnish
- Sliced red chiliesfor garnish
Steps
- 1
Cut lamb into 1-inch cubes. Peel and cube sweet potatoes. Peel and halve shallots.
- 2
Heat oil in a heavy-bottomed pot over medium-high heat. Add lamb and brown on all sides. Remove lamb and set aside.
- 3
Add Massaman curry paste and optional red chili paste to the pot. Stir-fry for 1-2 minutes until fragrant.
- 4
Pour in coconut milk and stir to combine. Bring to a simmer.
- 5
Add the browned lamb back to the pot, along with cinnamon stick, star anise, tamarind paste, and palm sugar. Stir in shallots and whole peanuts.
- 6
Add sweet potatoes and water. Bring the curry back to a simmer, then reduce heat to low, cover, and cook for 75-90 minutes, or until lamb is very tender and sweet potatoes are cooked through. Add more water if needed.
- 7
Season with salt and black pepper to taste. Remove whole spices before serving.
- 8
Serve hot, garnished with fresh mint leaves and sliced red chilies.
