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Thai Coconut Lamb Curry Stew with Red Curry Gravy
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board
  • Wooden Spoon

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons red curry paste
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup beef broth
  • 2 tablespoons fish sauce
  • 1 red bell pepper, sliced
  • 2 carrots, sliced into rounds
  • 2 tablespoons brown sugar
  • Juice of 1 lime
  • Fresh cilantro and Thai basil leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions
 

  • Brown the lamb chunks in a Dutch oven over medium-high heat until seared on all sides. Remove the lamb and set it aside.
  • Add the diced onion to the pot and cook until softened. Stir in the garlic and ginger, then cook for one minute more.
  • Mix in the red curry paste and let it cook for 30 seconds to release its aroma. Pour in the coconut milk and beef broth, scraping the bottom of the pot to loosen any browned bits.
  • Return the lamb to the pot. Bring the mixture to a simmer, then cover and cook on low heat for 60 minutes until the lamb starts to tenderize.
  • Add the sliced red bell pepper and carrots. Continue simmering uncovered for 20 more minutes until the vegetables soften and the gravy thickens.
  • Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed. Serve the stew over cooked jasmine rice and top with fresh cilantro and Thai basil.

Notes

Simmer the stew a little longer uncovered if you want a thicker gravy. Swap the beef broth for chicken broth if that is what you have on hand. Leftovers reheat well the next day and the flavors deepen overnight. Add the herbs only at the end so they stay fresh and green.
Course: Main Course
Cuisine: Thai
Equipment: Dutch Oven, Knife, Cutting Board, Wooden Spoon