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    Thai-Style Red Lamb Curry

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    Thai-Style Red Lamb Curry

    A luxuriously rich lamb curry with baby potatoes and a thick, creamy coconut sauce

    • Preparation time: 5 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 8


    • 1 tbsp groundnut oil
    • 8 tsp Bart Thai Red Curry Paste
    • 3 x 340g packs diced lamb leg
    • 100g pack cashew nuts
    • 2 x 400ml can Bart Spices Coconut Milk
    • 2 tbsp tomato purée
    • 4 Bart Freeze-Dried Thai Lime Leaves, roughly crumbled
    • 500g pack baby new potatoes, halved lengthways
    • 2 tbsp Bart Spices Thai Fish Sauce
    • 1 tbsp demerara sugar
    • Lime wedges, to serve


    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. Reduce the heat slightly and simmer, stirring occasionally, for 50 minutes-1 hour, or until the sauce has thickened.
    3. 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).
    4. 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. Serve with lime wedges for squeezing.

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    Cook's tips

    Make the curry to the end of Step 3, allow to cool, then cover and place in the fridge for up to 24 hours.

    To transport, cover the curry and cooked potatoes securely. When ready to serve, bring the curry back to simmering point before adding the potatoes and continuing to the end of Step 4.


    Average user rating

    4 stars