Thai Red Lamb Curry Recipe

Name: Thai Red Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g boneless lean lamb, chopped into bite size pieces; 1 large onion, chopped; 2 teaspoons minced garlic; 1 teaspoon fresh grated ginger; 1 stalk lemongrass, bruised and chopped; 2 tablespoons Thai red curry paste; 1 teaspoon bottled kaffir lime leaf (I used Valcom brand); 425 g tomatoes with juice; 1 large red capsicum, diced; 1 (425 g) can coconut cream, not the lite version (or coconut milk); 1/2 cup cashew nuts, to serve; cooking oil, to fry

Servings: persons

750 g boneless lean lamb, chopped into bite size pieces
1 large onion, chopped
2 teaspoons minced garlic
1 teaspoon fresh grated ginger
1 stalk lemongrass, bruised and chopped
2 tablespoons Thai red curry paste
1 teaspoon bottled kaffir lime leaf (I used Valcom brand)
425 g tomatoes with juice
1 large red capsicum, diced
1 (425 g) can coconut cream, not the lite version (or coconut milk)
1/2 cup cashew nuts, to serve
cooking oil, to fry

1
Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
2
Do not let mixture burn.
3
Stir in the curry paste and lime leaves.
4
Stir over a low heat for a few minutes until very fragrant.
5
Add the lamb, tomatoes in juice and capsicum.
6
Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
7
Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
8
Stir occasionally.
9
Serve with Jasmine rice sprinkle cashew nuts over to serve.

679

kcal

Calories

Fat

Carbs

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.

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

You need 12 ingredients. The key ingredients include: 750 g boneless lean lamb, chopped into bite size pieces, 1 large onion, chopped, 2 teaspoons minced garlic, 1 teaspoon fresh grated ginger, and more.

Yes, Thai Red Lamb Curry falls under the Meat & Poultry 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.

Thai Red Lamb Curry

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