- Heat the oil in a large pan, add the onion and cook for 10 minutes or until brown.
- 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.
- 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.
- 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.