Back

Red Coconut Curry

Recipe Contributed by Made Easy Community Member : Rafia Rizwan

Meal type: dinner
  • 10-20 min
  • 30-60 min
  • 4
Recipe Cusine:

Thai

Holidays & events:

Weekend Dinner

Ingredients:

  • 2tbsp vegetable oil
  • 2tbsp National Ginger & Garlic powder National
  • Red curry paste 2tbsp
  • 300ml coconut milk
  • 500g boneless mutton cut into large cubes
  • National Crushed Pickle 4tbsp
  • National Salt according to your taste
  • National Turmeric 1tsp
  • Green onions or coriander, plus extra to serve.
  • Red chilies diagonally cut & lemon wedges.

Directions

  • Heat 2 tbsp vegetable oil in a large saucepan over medium heat and fry 1 tbsp ginger and garlic powder.
  • Add red curry paste, sizzle for a few seconds, then pour in 300ml coconut milk.
  • Bring to a boil and add boneless mutton cut into large cubes with National Crushed Pickle salt & National Turmeric Powder.
  • Cook for 25 to 30 minutes on low flame or until the mutton is cooked through.
  • Top with green onion, chilies & lemon wedges.
  • Serve with coconut rice.