Dinner · Thai · 5 min
Massaman Lamb Songkhla with Fragrant Jasmine Rice
- Calories
- 827
- Protein
- 52g
- Carbs
- 70g
- Fat
- 28g
Ingredients
- 116.5 g Cooked lamb (lean portion)
- 256.6 g Jasmine Rice
- 12.4 g Coconut milk (light)
- 2 g Spanish peanuts
- 300g Thai basil simmered with ginger, garlic, and tomato base
Method
- 01In a heavy-bottomed pot or wok over medium heat, combine the tomato-basil-ginger simmer base and the coconut milk.
- 02Bring to a gentle simmer until the flavors marry and the sauce thickens slightly, releasing a fragrant, aromatic steam.
- 03Add the pre-cooked lamb pieces, allowing them to warm through in the sauce for about 5 minutes; the meat should absorb the complex spices.
- 04Fold in the Spanish peanuts for a necessary textural crunch.
- 05While the curry rests, prepare the jasmine rice by steaming until light and fluffy.
- 06To 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.
- 07Serve immediately while the aromas of ginger and coconut are most vivid.
Cook it with the whole plan around it
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