Thai Red Curried Lamb

Recipe by Baby Kato
READY IN: 50mins


  • 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


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