thai red curried lamb

Name: Thai Red Curried Lamb
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: Thai
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

7 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Jun 27, 2016

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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prep time 10 Min

cook time 40 Min

method Stir-Fry

yield 4 serving(s)

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

How To Make thai red curried lamb

Step 1

Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.

Step 2

Add the meat and quickly stir fry until browned.
Step 3

Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
Step 4

Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
Step 5

Add the sweet pepper, stock, fish sauce and lime juice, stir and continue simmering 15 minutes or until the meat is tender.
Step 6

Now you will add the chestnuts, cilantro and basil and season with salt and pepper to taste and simmer for 5 minutes.
Step 7

Garnish with basil sprigs and serve with steamed jasmine rice.
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