Lamb Coconut Curry With Cilantro Recipe

Name: Lamb Coconut Curry With Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp peanut oil; 3 1/3 lbs boneless lamb shoulder, cut into 2-inch pieces; 1/2 cup curry paste; 2 1/2 cups coconut cream; 1 cup beef or chicken stock or water; 2 tbsp fish sauce; 1/4 cup grated palm sugar or packed brown sugar; 2 tbsp peanut butter; 4 None fresh kaffir lime leaves; 1 can (8 oz) sliced bamboo shoots, drained and rinsed; 1 None red pepper, seeded and thinly sliced; 7 oz green beans, trimmed; 1/2 cup loosely packed cilantro leaves

Servings: persons

1 tbsp peanut oil
3 1/3 lbs boneless lamb shoulder, cut into 2-inch pieces
1/2 cup curry paste
2 1/2 cups coconut cream
1 cup beef or chicken stock or water
2 tbsp fish sauce
1/4 cup grated palm sugar or packed brown sugar
2 tbsp peanut butter
4 None fresh kaffir lime leaves
1 can (8 oz) sliced bamboo shoots, drained and rinsed
1 None red pepper, seeded and thinly sliced
7 oz green beans, trimmed
1/2 cup loosely packed cilantro leaves

1
Heat the oil in a Dutch oven on high heat. Cook the lamb, in batches, until browned. Return all the lamb to the pan.
2
Add the curry paste and cook, stirring, for 1 min or until fragrant. Stir in the coconut cream, stock, fish sauce, sugar, peanut butter and lime leaves and bring to a boil. Reduce the heat to low; simmer, covered, for 2 hours or until the lamb is tender.
3
Add the bamboo shoots, pepper and beans and cook, covered, for a further 10 mins or until the vegetables are tender. Season to taste.
4
Serve the curry topped with cilantro.

1901

kcal

Calories

141

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp peanut oil, 3 1/3 lbs boneless lamb shoulder, cut into 2-inch pieces, 1/2 cup curry paste, 2 1/2 cups coconut cream, and more.

Yes, Lamb Coconut Curry With Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Coconut Curry With Cilantro

How did you like this recipe?

Frequently Asked Questions