Thai Red Lamb Curry

 Prep Time:  10 min
 Cooking Time:    20 min
 Servings:  4 people  

Contributed by: Spif, Master Chef, Spud.ca Culinary Institute

  • 1 1/2 tablespoons peanut oil
  • 454 g lamb meat
  • 2 onions, cut into wedges
  • 1/2 cup red curry paste
  • 1 red pepper, thinly sliced
  • 1 bunch baby bok choy, loosely chopped
  • 400 mL can coconut milk (not the drinking kind)
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • Steamed jasmine or basmati rice, to serve

  1. Heat 1 teaspoon of the oil in a wok over high heat. Stirfry 1/4 of the lamb and onion for 3 minutes or until brown. Repeat with remaining quarters, using new oil each time.

  2. Heat the remaining oil. Add curry paste and sliced pepper and cook for 2 minutes. Add bok choy and coconut milk and bring to the boil.

  3. Add lamb and remaining ingredients (except rice) and stir-fry for 1 minute or until hot. Remove from heat and serve over rice.

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