Thai Red Curried Lamb

READY IN: 50mins
Recipe by Baby Kato

My dh is not fussy on lamb...but he does enjoy it prepared this way. I hope you will also enjoy this traditional dish. This wonderful dish is so good its from Thai Cooking by Parragon. I think I could eat curry every day and never be disappointed.

Top Review by The Flying Chef

This is awesome!!!! We love lamb and this is a wonderful dish to use it in, I have made beef red thai curry before but not lamb so this was a lovely change. The meat was so tender for such a short amount of cooking time. I usually cook the beef a lot longer on a simmer to make sure it is tender, so this was awesome to have a wondeful meal in such a short amount of time. I have never used water chestnuts in a curry before and loved the crunch they gave. I used 3 tablespoons of curry paste and added a mix of coconut cream and milk to the dish. We loved this dish and will be making this again for sure.I too could eat curry evey night when it tastes as good as this. Thanks for sharing Baby Kato!! Huge thumbs up from us all.. :)

Ingredients Nutrition

  • 1 lb leg of lamb, lean, boneless, cut into 1 1/2 inch cubes
  • 2 tablespoons oil, peanut
  • 1 onion, sweet, sliced
  • 2 garlic cloves, crushed
  • 2 -3 tablespoons curry, red thai
  • 23 cup milk, coconut, canned
  • 1 tablespoon brown sugar
  • 1 pepper, sweet, red, thickly sliced
  • 12 cup beef stock (or lamb stock)
  • 1 tablespoon fish sauce, thai
  • 2 tablespoons juice, lime, fresh
  • 1 cup water chestnut, drained, canned
  • 2 tablespoons cilantro, fresh, chopped
  • 2 tablespoons basil, fresh, chopped
  • 4 sprigs basil, fresh to garnish
  • 4 cups jasmine rice, cooked


  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, voer and continue simmering 15 minutes or until the meat is tender.
  6. Now you will add the chestnuts, cilanto 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.

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