Massaman Lamb Songkhla with Fragrant Jasmine Rice

In a heavy-bottomed pot or wok over medium heat, combine the tomato-basil-ginger simmer base and the coconut milk.

Bring to a gentle simmer until the flavors marry and the sauce thickens slightly, releasing a fragrant, aromatic steam.

Add the pre-cooked lamb pieces, allowing them to warm through in the sauce for about 5 minutes; the meat should absorb the complex spices.

Fold in the Spanish peanuts for a necessary textural crunch.

While the curry rests, prepare the jasmine rice by steaming until light and fluffy.

To serve, mound the jasmine rice into a wide bowl, ladle the rich, deep-colored Massaman-style lamb over one side, and finish by garnishing with extra fresh Thai basil leaves.

Serve immediately while the aromas of ginger and coconut are most vivid.