Thai Red Curried Lamb

Thai Red Curried Lamb

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Baby Kato


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.


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • ·
    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


  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.

Printable Recipe Card

About Thai Red Curried Lamb

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

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