Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This Thai Style Lamb recipe is not just a meal - it's an experience that combines the rich, tender lamb with a luxurious coconut curry sauce that will make your dinner guests beg for seconds. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver restaurant-quality flavors right from your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g lamb shoulder, diced
- 1 tablespoon red curry paste
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Fresh mint for garnish
- Salt and pepper to taste
Instructions
- Prepare the lamb by trimming any excess fat and cutting the shoulder into even, bite-sized dice approximately 2-3 cm in size.
- In a large heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Season the lamb pieces with salt and pepper.
- Sear the lamb pieces in batches, ensuring each piece develops a rich golden-brown crust. This should take about 3-4 minutes per batch. Remove and set aside.
- In the same pot, add red curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in coconut milk, fish sauce, and brown sugar. Stir to combine and create a smooth sauce.
- Return the seared lamb to the pot, ensuring all pieces are well-coated with the sauce. Reduce heat to low and cover.
- Simmer gently for 35-40 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
- Taste and adjust seasoning with additional salt, pepper, or fish sauce if needed.
- Remove from heat and let rest for 5 minutes before serving.
- Garnish with fresh mint leaves and serve hot with steamed jasmine rice or your preferred side.
Tips
- Meat Selection: Choose a lamb shoulder with good marbling for maximum tenderness and flavor. The fat will help keep the meat juicy during the long, slow cooking process.
- Searing Technique: Don't overcrowd the pan when searing the lamb. Cook in batches to ensure each piece develops a beautiful golden-brown crust that locks in flavor.
- Curry Paste Tip: Toast the red curry paste for a minute before adding liquids to enhance its aromatic qualities and deepen the overall flavor profile.
- Sauce Consistency: If the sauce is too thin after cooking, you can gently reduce it by simmering uncovered for a few additional minutes.
- Fresh is Best: Always use fresh mint leaves for garnishing. They add a bright, fresh contrast to the rich, creamy sauce.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 110mg
