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(Almost Ready) Lamb Massaman Curry With Coriander Salad
(Almost Ready) Lamb Massaman Curry With Coriander Salad
Ingredients for One
Ingredients for One
- 250 grams Massaman/Rendang/Thai Green Curry
- 30 grams salad leaves
- 10 grams coriander
- 1 tbsp peanuts
- 0.5 cup jasmine rice
- 1 tomatoes
- 1 limes
- 1 red chillies
- soy sauce - PANTRY ITEM
- brown sugar - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 500 grams Massaman/Rendang/Thai Green Curry
- 60 grams salad leaves
- 20 grams coriander
- 2 tbsp peanuts
- 1 cup jasmine rice
- 1 tomatoes
- 1 limes
- 1 red chillies
- soy sauce - PANTRY ITEM
- brown sugar - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 1000 grams Massaman/Rendang/Thai Green Curry
- 120 grams salad leaves
- 30 grams coriander
- 4 tbsp peanuts
- 2 cup jasmine rice
- 2 tomatoes
- 1 limes
- 2 red chillies
- soy sauce - PANTRY ITEM
- brown sugar - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 1500 grams Massaman/Rendang/Thai Green Curry
- 180 grams salad leaves
- 40 grams coriander
- 6 tbsp peanuts
- 3 cup jasmine rice
- 3 tomatoes
- 2 limes
- 3 red chillies
- soy sauce - PANTRY ITEM
- brown sugar - PANTRY ITEM
Prep:
- wash coriander finely chop stems and roughly chop leaves
- wash and dry salad
- wash and chop tomato
- crush or chop peanuts
- zest lime and cut in half
Method:
- Use a ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
- Empty the curry into a saucepan and gently heat.
- Meanwhile, combine salad leaves, tomato and coriander (leaving a few leaves aside for garnish).
- Mix together lime zest, lime juice, a dash of soy sauce, a good pinch of brown sugar and as much or as little chilli as you like. Dress salad and toss to combine.
- Serve curry over rice garnished with coriander and any remaining chilli (if you like it hot!) alongside the salad.
