Aw, that’s a shame! Likewise, you could use cashew nuts if you don’t have any peanuts to hand. Some cooks also use star anise, cloves, cumin seeds and bay leaf. Thai Massaman Curry comes from the south of Thailand where the cuisine generally uses more coconut milk in their curries, and there is a large Muslim minority population there. Time to get adventurous! Stir in meat. Course: Main Course. It is thought this is where the name Massaman comes from. But, work with what you’ve got and add some potatoes, or lentils to bulk it out if you want to. You can also just use water if you want a lighter flavour. Cuisine: Thai. The curry paste alone will be a kind of flat flavour with some extra oomph. Making your own authentic curry paste can be time-consuming as you need to use a large pestle and mortar to work the spices. You could also try serving with a flatbread such as roti. Hi! Then add 2 tablespoons of the coconut milk and stir into the paste. Your daily value may be higher or lower depending on your calorie needs. Go to Appearance > Customize > Subscribe Pop-up to set this up. Remove the lid and simmer uncovered for 15 mins to reduce slightly. Don’t you find that it shifts colds? A rich and tasty Leftover Lamb Curry that’s a perfect filling family meal, and a great way to make the most of all of that yummy leftover lamb. We then add a few more of our own ingredients to give it depth of flavour. Stir through the tomatoes, cinnamon and chilli. But, Lamb is expensive. But, when you cook with leftovers, you don’t always have that much control. Thai Massaman Curry is a mild, spiced coconut-based curry that can be served with any protein you wish such as chicken, pork, beef, duck, or tofu. See more ideas about Leftover lamb, Leftover lamb curry, Lamb curry. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer. If you prefer a meat-free version you can use tofu. Eb x, I think I’m just going to start copying and pasting the same comment onto all your recipes: ‘Wow, looks delicious. For meat you can choose chicken, lamb, beef, duck, or pork. Season to taste and stir through the coriander. My best match would be a ripe and zesty Sauvignon Blanc from somewhere like New Zealand or South Africa, or a rich and tropical tasting Viognier, or Viognier blend, from the South of France or Chile. Alternatively, if you prefer not to handle fresh chillies, you can use 1 teaspoon dried chilli flakes instead for a similar level of heat as my milder version. A massaman curry usually has potato and onion as the main vegetables. (I think this was probably more relevant for the buyers who worked in the food buying teams – especially those who worked on ready meals etc., but we all got to participate nonetheless, and I absolutely relished the opportunity and signed up for as many classes as I could do!). Your email address will not be published. A great way to use up leftover meat, this Thai red curry is packed with flavor. What do children leave out for Santa around the world? And I’d recommend cooking fresh rice. Eb x, Your email address will not be published. Almost all Thai dishes will have those flavour cornerstones to some extent. Ideally around 500gs. Don’t get me wrong, we always make the most of leftovers. Your email address will not be published. It’s got to be my favourite Sunday Lunch meat. Then thaw it slowly in the fridge, and cook until piping hot. This dish combines some truly palatable and nutrient-dense ingredients, Eb! and I love cooking it at home too. Add a little spice to your dinner routine with this tasty leftover lamb. Cook for 2-3 minutes, then serve with jasmine rice, extra coriander as a garnish, and lime wedges on the side. , Thank you Eva. Add 1 1/2 cups broth and bring to a boil over high heat. You can also just use water if you want a lighter flavour. ground ginger 1/4 tsp. You can even freeze it if the meat was frozen in the first place, as long as it has been cooked in between thawing and freezing again. #freefromfridays, Hahaha – aw that’s so sweet – thank you! Set aside the green curry paste while you fry the lamb. This adds unbelievable depth to the curry. Spoon curry into a bowl. Add at table, chutney's, coconut flakes, salted almonds, bacon bits, pineapple chunks. Saute apples and onion in butter. This Leftover Lamb Curry is quick and easy and super super tasty. I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! This site uses Akismet to reduce spam. Use as much lamb as you have leftover. Use of this site constitutes acceptance of our. Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Pour in the stock and bring to a simmer. For this recipe we fry up some onions in coconut oil. When the oil in the paste starts to separate add the garlic puree followed by the rest of the coconut milk and the lamb stock. If you would like it spicy, add 1/2 teaspoon hot paprika or 1/4 teaspoon cayenne pepper when you add the spices. It also allows the lamb to take on some of the flavours, so that it tastes like it was cooked in the sauce, not just leftover lamb dumped into another meal. Greek lamb baguette. But until recently I have never made a Lamb Thai Green Curry – which I feel is a bit of an oversight!!