Mustard Free Thai Red Curry Lamb Korma with Basil
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.8(8)
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Learn more →Ingredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1 ½-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp neutral oil (such as canola or avocado oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp thai red curry paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground cardamom
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 tbsp fresh lime juice
- 1 cup fresh thai basil leaves (or italian basil), loosely packed
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Pat the lamb pieces dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside.
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