Thai Coconut Lamb Stew with Eggplant and Basil
Equipment
- Dutch Oven
- Knife
- Cutting Board
Ingredients
- 1.5 lbs lamb stew meat, cut into 1-inch cubes
- 2 medium eggplants, cut into 1-inch cubes
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 1 cup chicken broth
- 2 tbsp vegetable oil
- Juice of 1 lime
- 1/2 cup fresh basil leaves, torn
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, then remove the meat to a plate.
- Add the onion to the same pot and cook until it softens. Stir in the garlic and ginger, cooking for one minute until fragrant. Add the Thai red curry paste and stir for another minute to toast it lightly.
- Return the lamb to the pot along with the eggplant cubes. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 45 minutes until the lamb is tender.
- Stir in the fish sauce and lime juice. Taste and adjust salt and pepper if needed. Remove the pot from the heat and fold in the torn basil leaves just before serving.
Notes
Add the basil only after removing the pot from the heat so it stays green and fragrant. If the eggplant releases extra liquid, leave the lid off for the final 10 minutes to thicken the sauce. Leftovers reheat well the next day, though the basil should be added fresh each time.
Course: Main Course
Cuisine: Thai
Equipment: Dutch Oven, Knife, Cutting Board
Cuisine: Thai
Equipment: Dutch Oven, Knife, Cutting Board