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Thai lamb curry recipe แกงเนื้อแกะ Southern Thailand Lamb Curry

Thai lamb curry recipe
แกงเนื้อแกะ Southern Thailand Lamb Curry

This is the curry that keeps you coming back!!!!
Simple, fresh, and packed full of flavour. A favourite in our restaurant for many years.
Simple tutorial with Chef Pi Tou showing us how to prepare the various ingredients for Thai Lamb Curry.
This curry is from the south of Thailand where there are a lot of Muslim communities that have ancestry from many different countries. Generally Lamb is not a popular meat in Thailand, they don't like the smell or the flavour, but in the Muslim communities they love it, their curries tend to have more Indian ingredients plus Thai ingredients making them really quite special. This curry looks like massaman curry but isn't massaman, this curry uses red curry paste.

Here's the recipe:
4kg Leg of lamb cubed and marinated in rapeseed oil and salt
10x Anis stars
1 tbsp Cumin seeds
2 tbsp Cumin powder
2 tbsp coriander powder
10x bay leaves
3x cinnamon sticks
200g coconut sugar
3 large tablespoons table salt
500g red curry paste (Nittaya red curry paste is good)

2.9 litre Aroy-D coconut milk

Chapters
00:00 Killan tells us about the video
00:24 intro
00:39 ingredients
01:52 in the pan
02:47 add the curry paste
04:00 adding the lamb, cumin and coriander powder
04:30 add coconut milk
06:40 add salt
07:00 boil the curry sauce
07:37 add coconut sugar
08:22 taste test
08:47 outro

As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.

Enjoy!!!!!!!
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