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Thai Lamb Red Curry - A delicious spicy lamb coconut curry

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8 Frenched Lamb shanks
1 tblsp Peanut oil
1/2 cup Red curry paste
3/4 cup Beef stock
400 ml Can coconut milk
300 g Cubed orange sweet potato
2 cups Sliced vegetables (eg green beans, baby corn, capsicum)
2 tblsp Fish sauce
1 tblsp Brown or palm sugar


1 Preheat oven to 180ºC. Heat oil in a frypan, brown the Lamb shanks then place in an oven proof baking dish. Add curry paste to frypan and cook for a minute.
2 Stir through the stock, coconut milk and sweet potato and bring to the boil. Spoon over the Lamb shanks.
3 Cover tightly, bake for 1 - 2 hours or until tender. Add vegetables, fish sauce and palm sugar for the last 30 minutes of cooking.


1 Serve with jasmine rice and garnish with thinly sliced fresh chilli, Kaffir lime leaves and coriander.