Slow-Simmered Massaman Curry with Lamb and Lychee

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A rich and aromatic Massaman curry slow-cooked with tender Colorado lamb, enhanced by the subtle sweetness of lychee for a balanced, fragrant dish. This Thai-inspired curry recipe, ready in about 115 minutes, pairs Massaman curry paste, Coconut milk, Dried bay leaves 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.

Ingredients

• 1 lb Colorado lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp Massaman curry paste
• 1 can (14 oz) Coconut milk
• 2 Dried bay leaves
• 1/2 cup Lychee, peeled and pitted
• 2 medium Potatoes, peeled and cubed into 1-inch pieces
• 1/4 cup Roasted peanuts, roughly chopped
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar or brown sugar
• 1 tbsp Tamarind paste
• 2 tbsp Vegetable oil
• 1 cup Water
• 1/4 cup Fresh cilantro leaves for garnish

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 tbsp Massaman curry paste and sauté for 2 minutes until fragrant and oil separates from the paste.
2. Step 2: Add 1 lb Colorado lamb shoulder cubes and brown on all sides, stirring gently for 5 minutes.
3. Step 3: Pour in 1 can (14 oz) coconut milk and 1 cup water, then add 2 dried bay leaves. Bring to a gentle simmer, cover partially, and cook for 1 hour, stirring occasionally until lamb is tender.
4. Step 4: Add 2 medium cubed potatoes, 1 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp palm sugar. Stir to combine and simmer uncovered for another 20 minutes until potatoes are soft and curry thickens slightly.
5. Step 5: Gently fold in 1/2 cup peeled lychee and 1/4 cup roughly chopped roasted peanuts. Cook for 5 minutes more until lychee is heated through but still holds shape.
6. Step 6: Remove bay leaves, adjust seasoning with extra fish sauce or sugar if needed. Serve hot, garnished with 1/4 cup fresh cilantro leaves.