Fructose Free Gluten Free Thai Red Curry with Lamb
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Learn more →Ingredients
4 servings
- 1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 1 tbsp coconut oil
- 3 tbsp thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 4 fresh kaffir lime leaves, central rib removed
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1 red bell pepper, sliced into strips
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 zucchini, halved lengthwise and sliced into half-moons
- 1 tbsp fresh lime juice
- ½ tsp salt, or to taste
For serving
- ¼ cup fresh thai basil leaves
- 1 red chili, thinly sliced (optional)
- steamed jasmine rice, for serving
Instructions
- 1
Pat the lamb cubes dry with paper towels and season lightly with salt. Heat the coconut oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the lamb in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer the browned lamb to a plate and set aside.
- 2
Reduce the heat to medium. Add the red curry paste to the same pot and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
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