Thai Red Lamb Curry

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  • 750gm boneless lamb
  • 1 large onion, peeled, chopped
  • 2 tsp garlic, grated
  • 1tsp ginger, grated
  • 1 stalk lemongrass, chopped
  • 2  tbsp Red Thai Curry paste
  • 2 lime leaves
  • 400 gm can diced tomatoes
  • 1 large red or green pepper, diced
  • 1 cup coconut milk, or cream (whole milk)
  • 3 tbsp oil
  • Salt to taste



Cut lamb into small cubes. Heat 2 tbsp of oil in a frying pan and gently cook the onion, garlic, ginger, and lemongrass. Stir often, until tender. Stir in the curry paste and lime leaves. Stir for 5 to 10 minutes. Add lamb, tomatoes, and pepper. Cook over medium heat until the curry boils. Add coconut milk or cream. Cover and cook on low heat, for an hour, or until the lamb is tender. Serve with boiled rice and garnish with cashews and coriander.