Thai Red Lamb Curry Recipes

THAI STYLE RED LAMB CURRY

Steps:

• 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, tomatoes and juice, and pepper.
• 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.

THAI RED LAMB CURRY

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

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.

THAI-STYLE RED LAMB CURRY

Steps:

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

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.