Thai Red Curry Lamb

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In a large pot, heat the vegetable oil over medium heat.

Ingredients quick view

1 pound lamb, cut into cubes

1 tablespoon vegetable oil

2 tablespoons Thai red curry paste

1 can (13.5 ounces) coconut milk

1 cup beef broth

1 bell pepper, sliced

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon fish sauce

1 tablespoon brown sugar

Fresh basil leaves for garnish

Salt to taste

Pepper to taste

Let the curry simmer longer for more tender lamb.

Adjust the amount of Thai red curry paste to control the spice level.

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