Thai Massaman Lamb Curry Traditional Recipe

Ingredients (23)

• 2 1/2 cups chicken stock
• 1 to 1 1/2 pounds cubed lamb shoulder, chicken, or beef
• 1/3 cup diced onion
• 3 bay leaves
• 1 to 2 medium potatoes, cut into chunks
• 1 pod star anise, optional
• 1/4 cup coarsely chopped fresh basil
• 1 (2-inch) piece ginger, grated
• 4 to 5 cloves garlic, minced
• 1 stalk lemongrass, tender white parts, minced, tops reserved for the stock
• 1 sliced red chile pepper, or 1/2 to 3/4 teaspoon chile flakes or cayenne pepper
• 1/4 cup coarsely chopped unsalted cashews, more for garnish
• 1 teaspoon ground coriander
• 1 teaspoon whole cumin seed
• 1/2 teaspoon ground white pepper
• 1 teaspoon ground turmeric
• 1/8 teaspoon ground cardamon
• 1 teaspoon tamarind paste, or 1 tablespoon fresh lime juice
• 1 teaspoon brown sugar
• 3/4 teaspoon shrimp paste, or 1 tablespoon fish sauce
• 2 tablespoons fish sauce, more as needed
• 1 (14-ounce) can full-fat coconut milk
• Cooked jasmine rice, for serving