Lamb Massaman Curry

This sweet, sour, slightly spicy and very fragrant thai curry with squash and lamb will have you wishing you made a double batch. The warming flavours and different textures are addicting to your palate. Serve with rice and cucumber salad for extra freshness.


  • lamb or beef stewing meat – 1.5kg
  • coconut milk – 3 x 400ml
  • palm sugar – 2 discs
  • butternut squash – 1 (cubed)
  • white onion – 1 (sliced)
  • garlic – 6 cloves
  • ginger – 3inch nub
  • keffir lime leaves – 8
  • massaman curry paste – (Aroy-D) 1/2cup
  • lime zest – 1 lime
  • peanuts – 1/2cup crushed
  • beef or lamb stock – 3/4cup
  • coconut oil – 5tbsp
  • thai chilies – 2
  • lemongrass paste – 4tbsp
  • fishsauce – 10dashes


In large pot or dutch oven sear lamb or beef in coconut oil. Once browned, remove from pot and set aside. Add butternut squash and pan roast until golden brown. Add massaman curry paste, sliced onion and lamb and fry until fragrant. Add chopped garlic, ginger and deglaze with beef stock. Then add coconut milk, lime leaves, palm sugar, lemongrass, fishsauce, lime zest, and chilis. Simmer on medium – low for 30-40 minutes or until lamb is tender. Serve with steamed jasmine rice and a spicy thai cucumber salad, and topped with crushed peanuts, fried onions cilantro and lime wedges.


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