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Malaysian lamb curry recipe

Malaysian lamb curry recipe

15 ratings

Made with a spicy curry paste, this indulgent coconut curry is perfect for a cold Autumn evening. The Malaysian dish is seasoned with soy sauce, which gives it a wickedly savoury hit, and served with a fresh coconut chutney to balance out the rich flavours. See method

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 420 calories / serving
  • Freezable


  • 2 tbsp light olive oil or sunflower oil
  • 450g diced lamb leg
  • 1 small onion, chopped
  • 3 tbsp Rendang curry paste
  • 400g tin light coconut milk
  • 100ml chicken or vegetable stock
  • 1 aubergine, cut into chunks
  • 2 x 250g packs microwave wholegrain rice
  • 1 tbsp soy sauce
  • 1 lime, cut into wedges

For the coconut chutney

  • 3 tbsp desiccated coconut
  • large handful chopped coriander, plus extra leaves, to garnish
  • ½ red chilli, seeded and sliced
  • ¼ cucumber, seeded and diced
  • 1 lime, zested and juiced
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    13g 65%
  • Sugars

    4g 5%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 30.5g Protein 18.7g Fibre 3g


  1. Heat 1 tbsp oil in a large frying pan over a medium heat and brown the lamb. Add the onion and cook for 5 mins. 
  2. Stir in the curry paste; cook for 2 mins. Pour in the coconut milk and stock, bring to the boil; simmer for 25 mins.
  3. Meanwhile, heat the remaining oil in a pan and cook the aubergine for 10 mins, turning frequently, then add to the curry.
  4. To make the chutney, mix the coconut with the coriander, chilli, cucumber and lime zest and juice in a bowl. Set aside.
  5. Cook the rice following pack instructions. Add the soy and a squeeze of lime juice to the curry; season. Serve with the rice, chutney, coriander leaves and lime wedges. 

Freezing and defrosting guidelines

The curry can be frozen. 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.

See more Curry recipes

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

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