Thai Red Curried Lamb
Indulge in the rich and exotic flavors of Thai cuisine with this Thai Red Curried Lamb recipe, a harmonious blend of tender lamb shoulder, aromatic red curry paste, and creamy coconut milk. Perfectly balanced with hints of kaffir lime, fish sauce, and palm sugar, this dish offers a delightful combination of spicy, savory, and slightly sweet flavors. Vibrant vegetables like eggplant, red bell pepper, and crunchy green beans add layers of texture and color, while fresh basil and a squeeze of lime provide a fragrant, zesty finish. Serve this hearty curry over steamed jasmine rice for an authentic Thai dining experience that’s both comforting and impressive. Ready in just an hour, this irresistible dish is ideal for family dinners or entertaining guests who crave a taste of Southeast Asia.
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Recipe Information
Ingredients
- 500 grams lamb shoulder, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 200 milliliters chicken or beef stock
- 4 leaves kaffir lime leaves
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 2 medium eggplant, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 100 grams green beans, trimmed
- 1 handful fresh basil leaves
- 1 lime, cut into wedges
- 4 servings steamed jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the red curry paste and sauté for 2–3 minutes until fragrant.
Stir in the lamb pieces and cook for 5–7 minutes until lightly browned.
Pour in the coconut milk and chicken stock, stirring to combine.
Add the kaffir lime leaves, fish sauce, and palm sugar. Bring to a gentle simmer.
Allow the curry to cook for 20 minutes, stirring occasionally, until the lamb is tender.
Add the eggplant, red bell pepper, and green beans to the pan, and cook for another 10 minutes until the vegetables are tender but still slightly crisp.
Taste and adjust seasoning with additional fish sauce or sugar if needed.
Remove from heat and stir in fresh basil leaves.
Serve hot with steamed jasmine rice and lime wedges on the side.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 53.9 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2890 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
