Gaeng Massaman Gae (massaman curry with lamb)
- 1 stem coriander root
- 10 gm garlic (sliced)
- 15 gm shallot (sliced)
- 2 tablespoons massaman paste
- 2 tablespoons vegetable oil
- 250 gm coconut milk
- 4 tablespoons water (optional)
- 150 gm lamb
- 100 gm sweet potato (diced and boiled)
- 1 cm stick cinnamon
- 2 pieces cardamon
- 2 leaves bay leaves
- 1 tablespoon unsalted roasted peanuts
- 1½ tablespoons tamarind juice
- ½ tablespoon fish sauce
- 1½ tablespoons palm sugar
- ¼ teaspoon salt
- deep-fried cashew nuts (approx. 5 pcs.)
- coriander leaves
- coconut cream
- ginger (finely sliced for garnish)
- In a mortar: pound the coriander root, garlic & shallots together. Keep aside.
- In a saucepan on a medium heat: add vegetable oil, then put in the paste from the mortar and massaman curry paste. Stir-fry until an aroma develops.
- Gradually add three scoops of coconut milk – add first scoop and stir. Cook well until the mixture separates out the oil. Then add the second and the third scoops of coconut milk later.
- Add lamb and the remaining coconut milk
- Add seasoning – palm sugar, salt, tamarind juice and fish sauce to taste.
- Add cinnamon, bay leaves and cardamon.
- Add sweet potato and roasted peanuts. Bring to the boil (approx. 10-15 mins).
- Transfer to a serving pot, top with fried cashew nuts, coconut cream, ginger and coriander leaves.
About Chef Nooror Somany Steppe
Gaeng Massaman Gae (massaman curry with lamb)Chef Nooror Somany Steppe, through the Blue Elephant Group, which she founded with her husband, Karl Steppe and Thai partners in Brussels in 1980, continues to play a significant role as an ambassador in promoting Thai cuisine and culture worldwide.
Master Chef Nooror has established her name not only for her original and historical knowledge of Thai cuisine, but also for her ready-mixed recipes of Thai sauces, curry pastes and powders, which are presently produced and exported to over 30 countries. Her culinary skills also extend to Indian and French cuisine, and this is frequently reflected in some of her innovative dishes and presentation.
The Blue Elephant and its Master Chef Nooror have garnered numerous prestigious awards and accolades. In 2003, Chef Nooror was presented with the "Thai Taste-Thai Best" Award, and the Blue Elephant was chosen to spearhead the Thai Government's campaign to make Thai cuisine the best in the world. Blue Elephant has since then been named "Group of the Year Best in Britain" by BIBA in 2004, "Best Restaurant” in the Hammersmith Mini-Oscars, UK in 2005, "The Best Thai Restaurant in the World" by Thai Select in 2006, "Bangkok's Best Restaurant" by Bangkok Dining & Entertainment in 2007 and was named the "Top rated Restaurant Overall" in Malta.
In addition, the Blue Elephant has on two occasions received the Thailand Prime Minister's Export Award for "Best Service Provider" in 2001 and 2007, respectively. Since November 2011, the Blue Elephant has catered for Thai International Airways (TG) for the national carrier’s Brussels/Bangkok sector.
Master Chef Nooror's passion for Thai cooking was inspired by her Thai mother, who taught her the culinary art along with her secret recipes at an early age, enabling her to uniquely combine Thai and local ingredients in the countries where the Blue Elephant restaurants are located. Apart from her mother, Master Chef Nooror's culinary skills were also enhanced through her food guru, Ajarn Srisamorn Kongphan.
Presently, Master Chef Nooror continues to create new Thai dishes using Royal Project products and ingredients, and travels worldwide with the pride of showcasing Thailand in her capacity as one of the country’s foremost women chefs.