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
|
Method |
Energy kJ (kcal) | 949 (226) |
Protein (g) | 26.6 |
Fat (g) | 9.4 |
Saturated (g)
|
4.0 |
Carbohydrate (g) | 8.1 |
Sugars (g)
|
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 |
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.