Thai Yellow Curry With Lamb



250 g stew diced lamb, shoulder is best part
2 tablespoons yellow curry paste
1 onion chopped in big chunks
1 can coconut milk
2-3 tbsp fish sauce
2-3 grated palm sugar (or brown sugar)
1 medium-sized potato, peeled and cut into chunks
1 big red chilli, finely sliced
1-2 wild betel leave (optional)


1- In a big saucepan, add about 3-4 tbsp coconut milk (use the thick part) and wait until coconut milk start bubbling. Add yellow curry paste in and mix well.

2- Add diced lamb in and stir for 2-3 min. Then add in the rest of coconut milk, mix in well.

3- Add onion and potatoes in, stir all well.

Seasoning with fishsauce and palm sugar. Give it a taste it should be salty, sweet and nutty. You can add some more fishsauce, palm sugar if prefer. Add some red chilli and stir well.

4- Leave it to cook on low heat for about another 35-45 min or until the meat tender. Add a little bit of water if needed too. I added a little bit of shredded wild betel leaves on top but this is optional. Perfectly serve with thai jasmine rice.

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