6
Medium2 tbsp Vegetable oil
1 Large onion, sliced
650g Lean boneless leg of lamb, cut into 3 cm cubes
100g Shemin’s Thai Red Curry Paste
150ml Coconut milk
1 tbsp Palm or soft brown sugar
1 Large red pepper, deseeded and thickly sliced
150ml Lamb or beef stock
1 tbsp Fish sauce
2 tbsp Lime juice
225g Water chestnuts, drained
2 tbsp Coriander, chopped
2 tbsp Basil, chopped and some for garnish
Salt and pepper
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Verified curry loverGreat product and my cooking would not be same if I didn't have It. Thank you
Verified curry loverAlways good 😊
Verified curry loverSuper flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.
Verified curry loverI have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer
Verified curry loverI have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x
Verified curry loverLive your food. Thank you for making home curries beautiful.
Verified curry loverI was disappointed that you do not sell Lime Pickle !
Verified curry loverGreat as usual
Verified curry loverGreat recipe
Verified curry loverMy husband enjoys all the pickles but we have to buy Lime pickle elsewhere. Is this something that might be offered in the future.
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