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Photo of Massaman lamb curry with pumpkin by WW

Massaman lamb curry with pumpkin

Total Time
25 min
15 min
10 min
Mussaman curry is a Thai favourite. It's usually high in fat due to the coconut cream. We've cut down the fat, using light coconut milk and stock.


Oil spray

1 x 3 second spray(s)

Lamb French cutlet(s) or rack(s), raw

500 g, (lamb fillets)

Massaman curry paste

30 g

Chinese five spice

1 tsp

Light canned coconut milk

½ cup(s)

Brown sugar

1 tbs


800 g, sliced into 8 thin wedges (skin left on)

Fresh basil

¼ cup(s), (Thai basil), leaves only

White onion

3 small, peeled, halved lengthwise

Vegetable stock cube

1 individual, dissolved in 2/3 cup (150ml) hot water


  1. Preheat oven to 210°C.
  2. Place pumpkin and onions on a baking tray lined with baking paper. Spray with oil to lightly coat both sides. Bake in oven for 30-35 minutes, or until golden and tender. Turn once during cooking process. Remove from oven and set aside.
  3. Spray a non-stick frying pan with oil and set over medium-high heat. Spray lamb loins with oil and cook for 3 minutes each side. Remove from pan and set aside on a plate. Cover with a piece of foil and allow to rest for 5 minutes. Slice on diagonal.
  4. Add curry paste to same frying pan and cook over medium heat for 1 minute, or until fragrant. Add Chinese five spice, coconut milk, stock and sugar. Bring to boil, then reduce heat to low and simmer for 5 minutes. Add sliced lamb, any meat juices and pumpkin. Reheat for 1 minute.
  5. Spoon mussaman curry into bowls and sprinkle with basil leaves. Accompany with a small portion of steamed rice.


This curry will store in an airtight container in the fridge for 2-3 days. Any leftovers can be re-heated in either the oven or microwave. This is also suitable to freeze for up to 3 months.For extra flavour and authenticity, add a whole star anise to curry as it cooks, which will give a slight aniseed taste. Star anise is available in the Asian or spice aisles in supermarkets.