Best 4 Thai Red Curried Lamb Recipes

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.

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

THAI RED CURRIED LAMB

Steps:

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

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.