Thai style red lamb curry
Tasty curry for the whole family
Serves
5 - 6
Prep Time
15 mins
Cook Time
1 hr 30 mins
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy. Slow cooked until the lamb is fall-apart tender, we love it served with steamed rice and seasonal greens on the side.
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy. Slow cooked until the lamb is fall-apart tender, we love it served with steamed rice and seasonal greens on the side.
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ShareIngredients
750g Quality Mark lamb steaks
1 onion
chopped2 garlic cloves
finely chopped2cm knob fresh ginger
grated1 stalk lemongrass
bruised and chopped2-3 Tbsp red curry paste
2 Makrut lime leaves (kaffir)
torn in half2 Tbsp tomato paste
1 red capsicum
diced1 cup coconut milk
Method
Cut the lamb into 2-3cm cubes.
Heat a dash of oil in a heavy-based deep frying pan or flameproof casserole and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
Do not let the mixture burn.
Stir in the curry paste and lime leaves.
Stir over a low heat for a few minutes until very fragrant.
Add the lamb, tomato paste and capsicum.
Stir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut milk or cream.
Cover and simmer on the lowest heat for 1 hour or until tender.
Stir occasionally.
Alternatively, cover and cook in the oven at 160°C for 1½ hours.
Serve with boiled Jasmine rice or other long grain white rice and vegetables, with a garnish of cashew nuts if wished.
Nutrition Information per Serving (314g)
This nutrition analysis is based on 6 serves and is for the lamb curry only. It does not include the rice, vegetables or cashew nuts to serve.
