Recipe: Thai Lamb Curry
- Details Category: Lamb Based Curry Published on Friday, 26 September 2014 19:27 Written by ethel :
- 1-2 pounds lamb shoulder (chicken can also be used), cut into cubes or pieces
- 2+1/2 cups chicken stock
- 1/3 cup diced onion
- 3 bay leaves
For the curry sauce
- 1-2 potatoes, cut into chunks
- 1 whole star anise
- 1/4 cup fresh basil
- 1 thumb-piece ginger, grated
- 4-5 cloves garlic
- 1 stalk lemongrass , minced - see link for instructions, OR 2-3 Tbsp. frozen prepared lemongrass
- 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes or cayenne pepper
- 1/4 cup chopped unsalted cashews (+ a few more for garnish)
- 1 tsp. ground coriander
- 1 tsp. whole cumin seed
- 1/2 tsp. white pepper
- 1 tsp. turmeric
- 1/8 tsp. cardamon
- 1 tsp. tamarind, or substitute 1 Tbsp. lime juice
- 1 Tbsp. brown sugar
- 3/4 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. fish sauce
- 1 14 ounce (400 ml) can coconut milk (not lite)
- Place stock in a large pot over high heat.
- Add the meat, onion and bay leaves.
- If using fresh lemongrass, also add the upper leftover stalk pieces.
- Bring to a boil then reduce to low, until you get a nice simmer. Cover or partially-cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender (You can also choose to skip this step - see note below recipe).
- Add all 'curry sauce' ingredients, stirring with each addition.
- Also add the potatoes.
- Return to a boil, then continue simmering 30 more minutes or until potatoes are tender.
- Stir occasionally.
- Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
- Transfer to a serving bowl, or plate up on individual plates or bowls. Top with a few more cashews and fresh basil.
- Serve with Thai jasmine rice, and ENJOY!