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Recipe: Red Thai Lamb Curry

Recipe: Red Thai Lamb Curry

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This delicious curry is quick to make and contains coconut yoghurt for a healthy burst of creaminess and flavour.


  • 400g thickly sliced lamb fillet
  • 1½tbsp Thai red curry paste
  • 1½tbsp vegetable oil
  • 1/3 cup Greek coconut yoghurt
  • 250g snake beans sliced into 5cm pieces
  • 1 cup vegetable stock
  • 2 sliced carrots
  • 125g baby corn, sliced diagonally
  • ½ cup of Thai basil leaves plus some to serve


  1. Place a large saucepan or wok over a high heat and warm 2tsp of oil. Brown half the lamb for 2 minutes. Heat another 2tsp oil and brown the rest of the lamb. Set lamb aside.
  2. Heat the remaining oil in the same pan on medium-high and cook beans for 2 minutes. Add curry paste and cook until fragrant. Add the carrot and stock and bring to the boil. Reduce heat, cover and simmer for 4 minutes then add corn, cover and simmer for 2 minutes. Return meat and any juices to pan and stir in basil. Remove from heat and stir in yoghurt.
  3. Garnish with extra basil and a sliced red chili and serve with steamed jasmine rice.

Serves 4