Nitrate & Nitrite Free Thai Red Curry Lamb Korma with Basil
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.8(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 oil or avocado oil)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!