Lamb Massaman Curry with Basmati

Steps

1. Cook rice Combine rice, 2¼ cups water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Begin curry Grate carrot. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook carrot for about 3 minutes, until tender. Pat potatoes dry and cut in half. Add potatoes to pan with remaining curry ingredients. Bring to a simmer and reduce to medium-low heat for about 12 minutes, until thickened.
3. Finish curry Add 1-2 tsp fish sauce and 1-2 tsp soy sauce to curry and season to taste.
4. Prep veggies Dice tomato and cucumber 1cm. Add to a medium bowl with a drizzle of oil and vinegar. Season to taste.
5. Serve rice and curry topped with tomato and cucumber mix.