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Photo of Massaman lamb stir-fry by WW

Massaman lamb stir-fry

Total Time
25 min
10 min
15 min
This simple stir-fry has the same spiced, creamy coconut flavours of a curry.


Canola oil

1 tbs, or sunflower variety

Vegetable mix, non-starchy, fresh

200 g, stir-fry mix variety

Brown onion

1 large, cut into wedges

Red capsicum

1 large, cut into 2cm pieces

Lamb backstrap, raw

400 g, (Buy 500g) fat trimmed, thinly sliced

Massaman curry paste

100 g, (⅓ cup)

Light canned coconut milk

¾ cup(s), (185ml)


  1. Discard butter from vegetable mix. Cut any long vegies (such as beans) in half crossways. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry vegetable mix, onion and capsicum for 3 minutes or until tender. Transfer to a plate.
  2. Reheat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the lamb for 1–2 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, in 2 batches, adding 1 teaspoon oil with each batch.
  3. Add curry paste and stir-fry over medium heat for 1 minute or until fragrant. Add coconut milk and ¼ cup (60ml) water and bring to the boil. Return lamb and vegetables to wok and stir-fry for 1 minute or until heated through. Serve.


SERVING SUGGESTION: Brown rice. TIP: We used Ayam brand curry paste for this recipe. Fresh ready-to steam vegetable mix is sold in the fresh produce section of most supermarkets. Ours had baby corn, asparagus and green beans but contents may vary depending on the season. If unavailable use any fresh or frozen vegetables.