Thai-Style Red Lamb Curry |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A luxuriously rich lamb curry with baby potatoes and a thick, creamy coconut sauce. Ingredients:
1 tablespoon peanut oil |
8 teaspoons thai red curry paste |
3 (12 ounce) packages diced leg of lamb |
1 (3 1/2 ounce) package cashew nuts |
2 (13 1/2 ounce) cans coconut milk |
2 tablespoons tomato puree |
4 freeze-dried thai fresh lime leaves, roughly crumbled |
1 lb baby new potato, halved lengthways |
2 tablespoons thai fish sauce |
1 tablespoon demerara sugar |
lime wedge, to serve |
Directions:
1. 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.
2. 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.
3. Reduce the heat slightly and simmer, stirring occasionally, for 50 minutes-1 hour, or until the sauce has thickened.
4. 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).
5. 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.
6. Serve with lime wedges for squeezing.
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