Thai · Dinner
Lamb Curry with Coconut Milk
Lamb shoulder simmered in coconut milk with red curry paste, lemongrass, ginger and garlic until tender, finished with fish sauce and lime. Warming, slightly sweet and aromatic, the sauce clings to jasmine rice served alongside with fresh cilantro and sliced chili scattered over the top.
$7
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
715Calories
40.8gProtein
37.6gFat
55.2gCarbs
8.5gSugar
4.1gFiber
1560mgSodium
143mgChol
19gSat Fat
955mgPotassium
82mgCalcium
5.1mgIron
2.4mcgVitamin B12
16mgVitamin C
Goes well with
Pale Ale
local
Thai Iced Tea
international
gluten-free
protein-rich
spice-route
gluten-free
Instructions
1
Prep
Cut lamb shoulder into 1.5-inch chunks, peel and cube potato, bruise lemongrass, mince garlic and shallot, slice chili, and grate ginger.
2
Sauté
Heat vegetable oil in a heavy pot over medium heat, fry red curry paste with garlic and shallot for 2 minutes until darkened and fragrant.
3
Braise
Add lamb chunks and brown over medium-high heat for 5 minutes, turning occasionally. Pour in coconut milk, chicken stock, lemongrass, ginger and brown sugar, then simmer covered over medium-low heat for 55 minutes, stirring occasionally.
4
Finish
Add potato cubes and simmer uncovered over medium-low heat for 15 minutes until lamb is fork-tender and potato is soft, then stir in fish sauce and lime juice.
5
Plate
Spoon curry and jasmine rice into a bowl side by side, scatter cilantro and chili over the top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in lamb shoulder, cut into chunks
- 4 tbsp4 tbsp red curry paste
- 2 cup240ml, just over half of a 400ml can coconut milk
- 2 tbsp2 tbsp fish sauce
- 22 stalk lemongrass, bruised and cut into 2-inch pieces
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp shallot
- 2 tsp2 tsp brown sugar
- 1 cup240ml chicken stock
- 7 oz200g potato
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp cilantro
- 11 fresh chili
- 2 tsp2 tsp lime juice
- 1 1/2 cup300g jasmine rice, cooked
