Lamb Indian / Thai Fusion Curry

This delicious dish is a rich and fragrant coconut curry with tender lamb and potatoes. To create the flavours we have fused our Thai Red Curry Paste with our zingy Seafood Curry Paste.

Pro Tip: Our Seafood Curry Paste is great with meat and vegetables too. It has no seafood in it, but works brilliantly with it and other ingredients! It is similar to our Indian paste, but with tamarind and wholegrain mustard added.

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Gluten free Dairy free

Shemin's Thai Red Curry Paste

A rich Thai red curry paste with warming depth and smooth aromatic flavour. Balanced and comforting, with gentle heat that builds as it cooks. Ideal for classic Thai-style curries at home.

(14)

Medium

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£4.95

Ingredients

1 tbsp oil
1 onion, sliced
800g lamb leg or shoulder, cut into bite-sized chunks
1 red or green chilli, sliced (optional)
50g Shemin’s Thai Red Curry Paste
50g Shemin’s Indian or Seafood Curry Paste
400ml tin coconut milk
3 tbsp peanut butter
350g potatoes, cut into chunks
2 tbsp fish sauce (or to taste)
1tsp palm or brown sugar (optional)
small handful Thai basil, chopped
fresh lime juice
3 tbsp roasted peanuts, roughly chopped

How to make Lamb Indian / Thai Fusion Curry

Heat the oil in a large pan, add the onion and cook for 10 minutes or until brown.
Add the lamb and the chilli and fry for 5 minutes until sealed. Then add the Thai Red and Seafood Curry Pastes with a spalsh of coconut milk. Fry for 3 minutes until aromatic.
Add the remaining coconut milk, peanut butter, potatoes, fish sauce and the sugar. Bring to the boil, then simmer with the lid on for 30 minutes or until the lamb and potatoes are tender.
Check seasoning and stir in the Thai basil with a squeeze of fresh lime. Scatter with peanuts and serve.

Tips

Tip: You can also use our Indian Curry Paste in this recipe.

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Lamb Biryani with Indian Curry Paste

Biryani is the maharajah (king) of dishes and is believed to have been invented in the kitchens of the Mughal Emperors. It’s a layered dish combining a rich and tender lamb curry, sweet caramelised onions and saffron-infused rice. Don’t let the length of the recipe put you off as it’s simple to make and very delicious!

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Have been using your Shemins since you started selling all the pastes ! Never been disappointed !! Delicious every time , many thanks for them all , they are really…

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Love the curry pastes, especially the Massaman one. Pity it is out of stock right now. Pam Geldenhuys ****@yahoo.com

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I love your curry paste - it's the best!!

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Lamb Indian / Thai Fusion Curry

Serves