Red Lamb Curry


serves 4

  • 1 lb 2 oz / 500 g lean boneless leg of lamb
  • 2 tbsp. vegetable oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 2 tbsp. Thai red curry paste
  • 1/4 pint / 150 ml / 2/3 cup coconut milk
  • 1 tbsp. brown sugar
  • 1 large red bell pepper, seeded and thickly sliced
  • 5 fl oz / 150 ml / 1/2 cup lamb or beef stock
  • 1 tbsp. Thai fish sauce
  • 2 tbsp. lime juice
  • generous 1 cup canned water chestnuts, drained
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped fresh basil
  • salt and pepper
  • fresh basil leaves, to garnish
  • freshly cooked jasmine rice, to serve

( Conversion Chart For Cooking )

  1. Trim the meat and cut it into 1-1/4-inch or 3-cm cubes.
  2. Heat the oil in a large skillet or preheated wok over high heat.
  3. Add the onion and garlic and stir-fry for 2-3 minutes to soften.
  4. Add the meat and stir-fry the mixture quickly until lightly browned.
  5. Stir in the curry paste and cook for a few seconds, then add the coconut milk and sugar and bring to a boil.
  6. Reduce the heat and simmer for 15 minutes, stirring occasionally.
  7. Stir in the bell pepper, stock, fish sauce, and lime juice, then cover and simmer for an additional 15 minutes, or until the meat is tender.
  8. Add the water chestnuts, cilantro, basil and season to taste with salt and pepper.
  9. Transfer to serving plates, then garnish with basil leaves and serve with jasmine rice.

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