Thai lamb red curry is easier to make than you think! Use shop bought red curry paste to save time and serve with rice and fresh herbs for a complete meal.
13 people made this
3 tablespoons sunflower oil
550g boneless lamb shoulder, diced
1cm piece root ginger, minced
3 spring onions, chopped
1/2 red onion, chopped
3 cloves garlic, minced
110g Thai red curry paste
3 potatoes, finely diced
2 carrots, sliced
300ml vegetable stock
1 (400ml) tin coconut milk
1 teaspoon brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce
salt and black pepper, to taste
100g baby spinach
fresh Thai basil leaves, to garnish
fresh coriander leaves, to garnish
Method Prep:15min › Cook:40min › Ready in:55min
In a large wok, heat the oil then add the lamb and brown on all sides over a high heat. Remove from the wok and set aside. To the wok, add the ginger, spring onions, onion and garlic and cook and stir over a medium heat for 5 minutes until softened. Add the curry paste and stir to mix then add the lamb back to the wok and add the potato, carrot, stock and coconut milk. Add the sugar, lime juice, fish sauce and season well.
Simmer uncovered over a medium heat for 45 to 50 minutes until the lamb and potato are tender. Add the spinach and cook until just wilted. Serve hot, garnished with fresh Thai basil and coriander leaves.