Lamb Indian / Thai Fusion Curry

This delicious dish is a rich and fragrant coconut curry with tender lamb and potatoes. To create the flavours we have fused our Thai Red Curry Paste with our zingy Seafood Curry Paste.
Pro Tip: Our Seafood Curry Paste is great with meat and vegetables too. It has no seafood in it, but works brilliantly with it and other ingredients! It is similar to our Indian paste, but with tamarind and wholegrain mustard added.


  • 1 tbsp oil
  • 1 onion, sliced
  • 800g lamb leg or shoulder, cut into bite-sized chunks
  • 1 red or green chilli, sliced (optional)
  • 50g Shemin’s Thai Red Curry Paste
  • 50g Shemin’s Indian or Seafood Curry Paste
  • 400ml tin coconut milk
  • 3 tbsp peanut butter
  • 350g potatoes, cut into chunks
  • 2 tbsp fish sauce (or to taste)
  • 1tsp palm or brown sugar (optional)
  • small handful Thai basil, chopped
  • fresh lime juice
  • 3 tbsp roasted peanuts, roughly chopped


  1. Heat the oil in a large pan, add the onion and cook for 10 minutes or until brown.
  2. Add the lamb and the chilli and fry for 5 minutes until sealed. Then add the Thai Red and Seafood Curry Pastes with a spalsh of coconut milk. Fry for 3 minutes until aromatic.
  3. Add the remaining coconut milk, peanut butter, potatoes, fish sauce and the sugar. Bring to the boil, then simmer with the lid on for 30 minutes or until the lamb and potatoes are tender.
  4. Check seasoning and stir in the Thai basil with a squeeze of fresh lime. Scatter with peanuts and serve.

Tip: You can also use our Indian Curry Paste in this recipe.

Serves 6

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