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Creamy Thai Coconut Lamb Stew with Basil and Vegetables
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Instant Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup beef broth
  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1/4 cup fresh Thai basil leaves
  • Salt and black pepper to taste

Instructions
 

  • Set the Instant Pot to sauté mode and heat the vegetable oil. Add the lamb pieces and brown them on all sides for about 5 minutes. Remove the lamb and set it aside.
  • Add the diced onion, garlic, and ginger to the pot. Cook for 2 minutes until the onion softens.
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Pour in the coconut milk and beef broth. Return the lamb to the pot and stir to combine. Seal the lid and cook on high pressure for 25 minutes.
  • Quick-release the pressure. Open the lid and add the carrots, red bell pepper, and zucchini. Set to sauté mode again and simmer for 5 minutes until the vegetables are tender but still hold their shape.
  • Stir in the fish sauce, lime juice, and Thai basil leaves. Season with salt and black pepper to taste. Turn off the pot and let the stew rest for 2 minutes before serving.

Notes

Add the basil right at the end so it stays bright and fragrant instead of turning dark. If the coconut milk separates slightly after pressure cooking, a quick stir during the final simmer brings it back together. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Instant Pot, Knife, Cutting Board