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Thai Style Red Lamb Curry
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy.
Prep: 15 mins
Cook: 1 hour 30 mins
Serves 5-6
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 269g| Energy kJ (kcal) | 949 (226) |
| Protein (g) | 26.6 |
| Fat (g) | 9.4 |
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Saturated (g)
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4.0 |
| Carbohydrate (g) | 8.1 |
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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 |
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Comments & Reviews
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There are: 4 reviews, with an average rating of out of 5
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Delicious. I used lemon and lime zest as didn’t have all the ingredients. Family enjoyed this dish. Will definitely make again.
Posted by Jane 2019-08-29 20:55:24
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Easy tasty recipe. I've used it for years since picking up a recipe card in a supermarket somewhere. Recommended.
Posted by Jane 2018-06-04 21:01:52
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This can also be cooked in a slow cooker! As a general rule, 1 hour of simmering on the cooktop of oven equates to approximately 5-6 hours on low or 2-2.5 hours on high in a slow cooker. There is little evaporation when cooking with a slow cooker, so you would need to reduce the amount of liquid by approximately half of the original amount. A maximum of two cups of liquid will generally be enough for most slow cooker recipes.
Posted by Beef + Lamb New Zealand 2015-06-23 11:31:12
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Couldn't get kaffir lime leaves, so substituted juice and rind of 1 lime. Worked really well.!
Posted by Verena Rousseau 2014-08-25 16:10:01
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This has a wonderful flavour. Very easy to want second helpings!! Definitely a keeper!!!
Posted by Verena Rousseau 2014-08-25 16:09:43
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.