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Thai-Style Red Lamb Curry
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A luxuriously rich lamb curry with baby potatoes and a thick, creamy coconut sauce
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.
Typical values per serving:
This recipe was first published in March 2005.