Simmered Colorado Lamb Massaman Curry with Lychee

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and fragrant Thai massaman curry featuring tender Colorado lamb simmered with lychee for a subtle fruity sweetness. This Thai-inspired curry recipe, ready in about 130 minutes, pairs Colorado lamb shoulder, cubed, massaman curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 110 min Serves 4 Thai cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb Colorado lamb shoulder, cubed
3 tbsp massaman curry paste
1 can (13.5 oz) coconut milk
1/2 cup lychee, peeled and pitted
2 medium potatoes, peeled and cubed
1/4 cup peanuts, roasted
2 tbsp fish sauce
1 tbsp palm sugar
2 tbsp vegetable oil
1 tbsp tamarind paste
1 cup water
2 bay leaves

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 3 tbsp massaman curry paste and cook, stirring continuously, for 1-2 minutes until fragrant.
Step 2: Pour in 1 can (13.5 oz) coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer.
Step 3: Add 1 lb cubed Colorado lamb shoulder and 2 bay leaves to the pot. Stir well to coat the lamb in the curry mixture.
Step 4: Add 2 medium cubed potatoes, 1 cup water, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 tbsp tamarind paste. Stir to combine.
Step 5: Cover and simmer on low heat for 1.5 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
Step 6: Stir in 1/2 cup peeled and pitted lychee and 1/4 cup roasted peanuts. Cook uncovered for another 10 minutes to meld flavors.
Step 7: Remove bay leaves before serving. Serve hot with steamed jasmine rice.