Thai Style Red Lamb Curry
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy.
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Ingredients
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Method |
Energy kJ (kcal) | 949 (226) |
Protein (g) | 26.6 |
Fat (g) | 9.4 |
Saturated (g)
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4.0 |
Carbohydrate (g) | 8.1 |
Sugars (g)
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6.7 |
Sodium (mg) | 277 |
Iron (mg) | 3.4 |
Zinc (mg) | 4.5 |
Vitamin B12 (ug) | 3.0 |
Vitamin D (ug) | N/A |
Selenium (ug) | 7.8 |
There are: 3 reviews, with an average rating of out of 5
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Posted by Beef + Lamb New Zealand 2015-06-23 11:31:12
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Posted by Verena Rousseau 2014-08-25 16:10:01
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Posted by Verena Rousseau 2014-08-25 16:09:43
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Stir in the curry paste and lime leaves. Stir over a low heat for a few minutes until very fragrant.
Add the lamb, tomatoes and juice, and pepper. Stir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut milk or cream. Cover and simmer on the lowest heat for 1 hour or until tender. Stir occasionally. Alternatively, cover and cook in the oven at 160°C for 1½ hours.
Serve with boiled Jasmine rice or other long grain white rice and vegetables, with a garnish of cashew nuts if wished.