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Thai-Inspired Coconut Lamb Curry with Yellow Curry Paste, Lime and Basil

A fragrant and creamy lamb curry with Thai flavors, featuring yellow curry paste, coconut milk, and fresh lime and basil.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into bite-sized cubes
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons yellow curry paste
  • 2 cans (14 oz each) coconut milk
  • 1 cup chicken stock
  • 2 medium potatoes, diced
  • 1 carrot, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar

Instructions

  1. Heat vegetable oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.
  2. In the same pot, add sliced onion, minced garlic, and grated ginger. Sauté until fragrant, about 2 minutes.
  3. Stir in yellow curry paste and cook for 1 minute.
  4. Pour in coconut milk and chicken stock, scraping up any browned bits from the bottom. Add potatoes and carrot.
  5. Return lamb to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until lamb is tender.
  6. Stir in fish sauce and brown sugar. Adjust seasoning to taste.
  7. Serve hot, garnished with fresh lime wedges and basil leaves.

Notes

For a milder curry, reduce yellow curry paste to 2 tablespoons. Can substitute chicken or beef for lamb.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Method: Main Course
  • Cuisine: Thai

Nutrition

  • Calories: 520
  • Sugar: 8g
  • Fat: 35g
  • Carbohydrates: 22g
  • Protein: 32g