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Thai lamb red curry - a delicious spicy lamb coconut curry

Thai lamb red curry - a delicious spicy lamb coconut curry

Serves

4

Prep Time

10

Cook Time

120

Ingredients

8 Frenched Lamb shanks

1 tblsp Peanut oil

1/2 cup Red curry paste

3/4 cup Beef stock

400 ml Can coconut milk

300 g Cubed orange sweet potato

2 cups Sliced vegetables (eg green beans, baby corn, capsicum)

2 tblsp Fish sauce

1 tblsp Brown or palm sugar

Method

  • Preheat oven to 180ºC. Heat oil in a frypan, brown the Lamb shanks then place in an oven proof baking dish. Add curry paste to frypan and cook for a minute.
  • Stir through the stock, coconut milk and sweet potato and bring to the boil. Spoon over the Lamb shanks.
  • Cover tightly, bake for 1 - 2 hours or until tender. Add vegetables, fish sauce and palm sugar for the last 30 minutes of cooking.

Tips

  • Serve with jasmine rice and garnish with thinly sliced fresh chilli, Kaffir lime leaves and coriander.
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