Slow Simmered Massaman Curry with Colorado Lamb and Lychee

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 115 minutes pairs Massaman curry paste, (14 oz) Coconut milk, leaves 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.

Prep: 20 min Cook: 95 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow Simmered Massaman Curry with Colorado Lamb and Lychee take to make?

Total time is about 115 minutes (20 min prep + 95 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Simmered Massaman Curry with Colorado Lamb and Lychee?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep massaman curry paste from drying out.

Can I substitute ingredients in Slow Simmered Massaman Curry with Colorado Lamb and Lychee?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Simmered Massaman Curry with Colorado Lamb and Lychee for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Simmered Massaman Curry with Colorado Lamb and Lychee?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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