Lotus Massaman Curry Recipe


  • 50g Lotus Massaman curry paste
  • 400ml coconut milk (1 tin)
  • 1 medium onion (chopped)
  • 1 large potato boiled and diced
  • 500g of fully cooked sliced meat (chicken/pork/lamb/beef/seafood or beancurd)
  • Sprinkle of peanuts (optional)
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • ½ tbsp tamarin extract
  • 200-250ml chicken/vegetable stock (water may be used as a substitute)


  1. Pour the vegetable oil into the wok at medium heat.
  2. Add the Lotus curry paste, stirring gently until it blends with the oil.
  3. Add coconut milk and approx. 200-250ml of stock (depending on preference of a thick/thin sauce). More stock can be added if required.
  4. Add in sugar, soy sauce, tamarin extract, peanuts (optional), onions and potatoes.
  5. Then add the cooked meat until cooked through.
  6. Finally simmer for 10 mins on a low heat – if lamb or beef is used then more cooking time is required until the meat is tender.

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