An easy, quick and seriously good curry with minced lamb, vegetables, red curry paste and coconut milk. I made this curry last week, and I can tell you the pot was scraped clean. It tastes wonderful and has all the flavours of a Thai kitchen.
I would recommend buying a good coconut milk, as it is crucial to the flavour of the dish and the body of the sauce. The very cheap ones are often quite thin and watery, looking more like coconut water than milk, and they lack flavour and richness. I like to buy the one from Levevis or Santa Maria Organic – they have a lovely flavour and aroma and a rich, creamy consistency.
You can of course swap the lamb for beef, pork or chicken if lamb isn’t for you. But I would still suggest giving it a go with lamb, because it really is delicious. Lamb from the Wadden Sea marshes, for example, is pleasantly mild in flavour and doesn’t have that classic woolly taste which many (unfortunately) associate with lamb.
Smager helt fantastisk. Vi tilføjer frisk koriander, frisk lime og tørret kokos som toppings.
Hej Simon
Det er jeg virkelig glad for at høre – tusind tak fordi du skriver det 🙂
Lyder virkelig også lækkert med de toppings – korianderen er jeg dog ikke lige til 🙂
Warm wishes, Dianna
Mums. En dejligt enkelt ret med vinderkombinationen kokosmælk og karrypasta. Og så vakte den oven i købet stor lykke hos mine børn også.
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