Thai Red Lamb Curry Recipes

THAI RED LAMB CURRY

Thai Red Lamb Curry image

Make and share this Thai Red Lamb Curry recipe from Food.com.

Provided by Evie3234

Categories Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.
Do not let 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, tomatoes in juice and capsicum.
Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
Stir occasionally.
Serve with Jasmine rice sprinkle cashew nuts over to serve.

THAI RED CURRIED LAMB

Thai Red Curried Lamb image

My dh 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.

Provided by Baby Kato

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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

Steps:

Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
Add the meat and quickly stir fry until browned.
Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
Garnish with basil sprigs and serve with steamed jasmine rice.

Nutrition Facts : Calories 1069, Fat 25.2, SaturatedFat 8.7, Cholesterol 81.7, Sodium 570.9, Carbohydrate 168.9, Fiber 7.7, Sugar 6.3, Protein 36.9

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