Lamb red curry recipe

14 ratings Rate
  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 995 calories / serving
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178967 lamb red curry HERO

Heat the groundnut oil in a large casserole dish over a moderate heat. Saute the diced lamb in batches until golden brown all over. Remove and drain on a plate lined with kitchen paper.

Add the onion, ginger and garlic to the dish and saute over a reduced heat for 4-5 minutes, stirring occasionally. Add the paste and fry gently for 1-2 minutes, stirring occasionally. Add the lamb and potato back to the dish, then cover with the stock. Bring the mixture to a simmer and cook gently for 25-30 minutes until the potato and lamb are soft.

Once the lamb and potato are soft, adjust the seasoning with the sugar, lime juice, fish sauce and pepper. Remove from the heat and stir in the spinach until wilted. Allow to stand for a few minutes before serving.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g diced lamb
  • 50ml groundnut oil
  • 100g baby spinach
  • 2 medium white potatoes, diced
  • 1 onion, finely sliced
  • 1tbsp ginger, minced
  • 3 cloves garlic, minced
  • 750ml vegetable stock
  • 110g Tesco Thai red curry paste
  • 1tbsp brown sugar
  • juice of 1 lime
  • 1tbsp fish sauce
  • pepper
  • Energy 4125kj 995kcal 50%
  • Fat 90g 129%
  • Saturates 38g 190%
  • Sugars 14g 16%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 25.6g Protein 23.8g Fibre 2.5g

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