Thai-Style Red Lamb Curry Recipe

Name: Thai-Style Red Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 8 teaspoons Thai red curry paste; 3 (12 ounce) packagesdiced leg of lamb; 1 (3 1/2 ounce) package cashew nuts; 2 (13 1/2 ounce) cans coconut milk; 2 tablespoons tomato puree; 4 freeze-dried thai fresh lime leaves, roughly crumbled; 1 lb baby new potato, halved lengthways; 2 tablespoons Thai fish sauce; 1 tablespoon demerara sugar; lime wedge, to serve

Servings: persons

1 tablespoon peanut oil
8 teaspoons Thai red curry paste
3 (12 ounce) packagesdiced leg of lamb
1 (3 1/2 ounce) package cashew nuts
2 (13 1/2 ounce) cans coconut milk
2 tablespoons tomato puree
4 freeze-dried thai fresh lime leaves, roughly crumbled
1 lb baby new potato, halved lengthways
2 tablespoons Thai fish sauce
1 tablespoon demerara sugar
lime wedge, to serve

1
Heat the oil in a wok or large wide pan over a high heat.
2
Add the curry paste and stir-fry for 1 minute.
3
Mix in the lamb and continue frying until all the pieces are well coated in the paste.
4
Place the cashews in a food processor and blend until finely chopped.
5
Add these, with the coconut milk, tomato puree and lime leaves, to the wok with the lamb and bring to the boil.
6
Reduce the heat slightly and simmer, stirring occasionally, for 50 minutes-1 hour, or until the sauce has thickened.
7
Meanwhile, cook the potatoes in boiling water for 10 minutes, or until they are just tender when tested with the tip of a knife.
8
Drain and set aside until required (cool under cold running water if not using immediately).
9
When almost ready to serve, add the cooked potatoes, fish sauce and sugar to the curry.
10
Cook for a further 5-10 minutes, or until all the ingredients are piping hot through.
11
Serve with lime wedges for squeezing.

405

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 11 ingredients. The key ingredients include: 1 tablespoon peanut oil, 8 teaspoons Thai red curry paste, 3 (12 ounce) packagesdiced leg of lamb, 1 (3 1/2 ounce) package cashew nuts, and more.

Yes, Thai-Style Red Lamb Curry 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.

Thai-Style Red Lamb Curry

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