Creamy Coconut Lamb Curry

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If you’re looking to spice up your weeknight meal routine, then you are going to love this coconut lamb curry!

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Because it’s a flavor bomb…warm curry spices, creamy coconut sauce, a little heat, a hint of sweet, and a pop of fresh, brightness.

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Ingredients

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Generously season the lamb medallions with kosher salt and pepper on both sides, and heat the oil in a large skillet. When the oil is hot but not smoking, place the medallions in the pan and cook for 2–3 minutes on each side.

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Add a little more oil to the same pan and heat over med/high heat. Add the onion and cook until translucent, about 5 mins. Stir in the garlic and ginger and cook for 2 more mins.

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Season with kosher salt and pepper, and stir in the curry powder and tomato paste. Cook for 1-2 mins.

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Stir in the chicken stock, coconut milk, brown sugar and red pepper flakes. Bring to a boil and reduce to simmer. Cook until the sauce thickens slightly, about 4 mins.

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Stir in the lime juice, peas and cilantro and continue to simmer for 2 more mins.

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Using coconut oil boosts the coconut flavor and has a high smoking point, but a neutral oil like vegetable or canola can be substituted.

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for the full recipe!

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