Thai Red Curried Lamb Recipe

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Thai Red Curried Lamb

Baby Kato

By
@BabyKato

My husband is not fussy on lamb...but he does enjoy it prepared this way.

I hope you will also enjoy this traditional dish. This wonderful dish is so good its from Thai Cooking by Parragon.

I think I could eat curry every day and never be disappointed.


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Serves:

4

Prep:

10 Min

Cook:

40 Min

Method:

Stir-Fry

Ingredients

1 lb leg of lamb, lean, boneless, cut into 1 1/2 inch cubes
2 tablespoons oil, peanut
1 onion, sweet, sliced
2 garlic cloves, crushed
2 -3 tablespoons curry, red thai
2⁄3 cup milk, coconut, canned
1 tablespoon brown sugar
1 pepper, sweet, red, thickly sliced
1⁄2 cup beef stock (or lamb stock)
1 tablespoon fish sauce, thai
2 tablespoons juice, lime, fresh
1 cup water chestnut, drained, canned
2 tablespoons cilantro, fresh, chopped
2 tablespoons basil, fresh, chopped
4 sprigs basil, fresh to garnish
4 cups jasmine rice, cooked

Directions Step-By-Step

1
Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
2
Add the meat and quickly stir fry until browned.
3
Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
4
Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
5
Add the sweet pepper, stock, fish sauce and lime juice, stir and continue simmering 15 minutes or until the meat is tender.
6
Now you will add the chestnuts, cilantro and basil and season with salt and pepper to taste and simmer for 5 minutes.
7
Garnish with basil sprigs and serve with steamed jasmine rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Thai
Hashtag: #Thai Lamb Curry