Best 2 Thai Red Lamb Curry Recipes
Indulge in the vibrant flavors of Thailand with our delectable Thai Red Lamb Curry. This aromatic curry is a harmonious blend of fragrant spices, rich coconut milk, and tender lamb, simmered to perfection. The vibrant red color, derived from the generous use of red chilies, entices the senses, promising a taste adventure that will tantalize your palate.
This recipe collection offers two variations of this classic dish: a traditional stovetop method and a convenient Instant Pot version. Both methods deliver an authentic Thai experience, allowing you to savor the complex flavors of this beloved curry in the comfort of your own kitchen.
Embark on a culinary journey to Thailand with our comprehensive guide. Learn the art of creating a flavorful curry paste from scratch, using a mortar and pestle to release the aromatic essence of each ingredient. For those seeking a shortcut, we provide a store-bought option to save time while still ensuring a delicious outcome.
Detailed instructions guide you through each step, from preparing the fragrant curry paste to simmering the curry to perfection. Whether you're a seasoned cook or a novice in the kitchen, our recipes are designed to empower you to create an unforgettable Thai culinary experience.
Enrich your culinary repertoire with our additional Thai recipes, including the zesty Som Tum (Green Papaya Salad), the aromatic Pad See Ew (Stir-Fried Noodles with Soy Sauce), and the indulgent Khao Neeo Mamuang (Sweet Sticky Rice with Mango). These dishes offer a delightful exploration of Thai cuisine, allowing you to explore the diverse flavors and textures that make Thai food so captivating.
GRILLED RED CURRY LAMB CHOPS
Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!
Provided by Katie Lee Biegel
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 18
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 CURRY
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Provided by Elena Silcock
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your curry. Look for tender lamb, flavorful red curry paste, and fresh vegetables.
- Don't be afraid to adjust the heat: Red curry paste can vary in spiciness, so taste it before adding it to the curry. You can always add more paste if you want it spicier, or tone it down with coconut milk or yogurt.
- Cook the lamb until it's tender: Lamb can be tough, so it's important to cook it until it's tender. Simmer it in the curry sauce for at least 1 hour, or until the lamb is fall-apart tender.
- Add vegetables for a healthy boost: Vegetables add flavor, color, and nutrition to the curry. Add your favorite vegetables, such as bamboo shoots, bell peppers, or carrots.
- Serve with rice or noodles: Curry is traditionally served with rice or noodles. Jasmine rice or basmati rice are both good choices. You can also serve it with naan bread or roti.
Conclusion:
This Thai Red Lamb Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is packed with flavor and the lamb is fall-apart tender. Serve it with rice or noodles and your favorite toppings, such as cilantro, peanuts, or lime wedges.
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