THAI STYLE RED LAMB CURRY
Garlic, ginger and lemongrass give this recipe an authentic flavour the whole family will enjoy.
Categories Lamb, Casserole/Slow, Dinner,
Yield 5 - 6
Number Of Ingredients 10
Steps:
- Cut the lamb into 2-3cm cubes.
- Heat a dash of oil in a heavy-based deep frying pan or flameproof casserole and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
- Do not let the mixture burn.
- 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.
Nutrition Facts :
THAI RED CURRY
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Provided by Elena Silcock
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
THAI RED LAMB CURRY
Make and share this Thai Red Lamb Curry recipe from Food.com.
Provided by Evie3234
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
- Do not let mixture burn.
- Stir in the curry paste and lime leaves.
- Stir over a low heat for a few minutes until very fragrant.
- Add the lamb, tomatoes in juice and capsicum.
- Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
- Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
- Stir occasionally.
- Serve with Jasmine rice sprinkle cashew nuts over to serve.
THAI RED CURRIED LAMB
My dh is not fussy on lamb...but he does enjoy it prepared this way. I hope you will also enjoy this traditional dish. This wonderful dish is so good its from Thai Cooking by Parragon. I think I could eat curry every day and never be disappointed.
Provided by Baby Kato
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
- Add the meat and quickly stir fry until browned.
- Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
- Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
- Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
- Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
- Garnish with basil sprigs and serve with steamed jasmine rice.
Nutrition Facts : Calories 1069, Fat 25.2, SaturatedFat 8.7, Cholesterol 81.7, Sodium 570.9, Carbohydrate 168.9, Fiber 7.7, Sugar 6.3, Protein 36.9
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
THAI-STYLE RED LAMB CURRY
Make and share this Thai-Style Red Lamb Curry recipe from Food.com.
Provided by byZula
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large wide pan over a high heat. Add the curry paste and stir-fry for 1 minute. Mix in the lamb and continue frying until all the pieces are well coated in the paste.
- Place the cashews in a food processor and blend until finely chopped. Add these, with the coconut milk, tomato purée and lime leaves, to the wok with the lamb and bring to the boil.
- Reduce the heat slightly and simmer, stirring occasionally, for 50 minutes-1 hour, or until the sauce has thickened.
- Meanwhile, cook the potatoes in boiling water for 10 minutes, or until they are just tender when tested with the tip of a knife. Drain and set aside until required (cool under cold running water if not using immediately).
- When almost ready to serve, add the cooked potatoes, fish sauce and sugar to the curry. Cook for a further 5-10 minutes, or until all the ingredients are piping hot through.
- Serve with lime wedges for squeezing.
Nutrition Facts : Calories 1175.5, Fat 84.9, SaturatedFat 49.1, Cholesterol 170.9, Sodium 1109.1, Carbohydrate 48.9, Fiber 7.8, Sugar 18.3, Protein 59.5
KUA KLING (SOUTHERN THAI-STYLE RED CURRY)
Whereas larb is bright and acidic - light on its feet - this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more chile. As the chicken - though it could be ground pork, sliced beef or chicken, or mushrooms - cooks, its fat renders and the fired-up curry paste adheres. Season it with brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.
Provided by Ali Slagle
Categories dinner, lunch, weekday, curries, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
- Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don't panic - just add a little water or neutral oil.
- Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid's been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 3 grams, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
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