Gluten Free Thai Red Curry with Lamb
Rich, fragrant, and deeply satisfying, this Thai red curry brings together tender braised lamb shoulder and a luscious coconut milk broth that simmers low and slow until everything is fall-apart good. The combination of kaffir lime leaves, lemongrass, and red curry paste builds layers of aroma that fill the kitchen long before the first bowl hits the table. One thing that trips people up with Thai curries is the curry paste — many store-bought versions sneak in wheat-based fillers or soy additives, so it's worth reading the label carefully to keep this dish safely wheat-free from start to finish. Here, the sauce gets its body from full-fat coconut milk and chicken broth, with fish sauce and a touch of palm sugar balancing the heat with just enough savory sweetness. Red bell pepper and zucchini go in toward the end so they stay vibrant and just-tender rather than turning soft and lost in the sauce. A squeeze of fresh lime juice right before serving brightens everything up, and a handful of Thai basil on top adds that unmistakable herbal finish. Served over steamed jasmine rice, this makes four generous portions that feel like a proper restaurant-quality meal made entirely at home.
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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
- 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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