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Slow cooker lamb and sweet potato curry recipe

Slow cooker lamb and sweet potato curry recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato

A great recipe to throw into the slow cooker, and know when you get home from work, there's a tasty hot meal ready and waiting for you.


Oxfordshire, England, UK

140 people made this

IngredientsServes: 4

  • 225g lean lamb
  • 1 red onion, chopped
  • 1 clove of garlic, chopped
  • 1/2 teaspoon turmeric
  • 1 1/2 tablespoon garam marsala spice mix
  • 1 teaspoon dried chilli flakes
  • 100ml stock
  • 1/2 tin tomatoes or 200g chopped fresh tomatoes
  • 1 sweet potato, peeled and diced

MethodPrep:10min ›Cook:4hr ›Ready in:4hr10min

  1. Brown lamb in a pan, then transfer to the slow cooker. Use same pan to fry onion, garlic and spices before adding to slow cooker. Add stock, tomatoes and diced potato. (If you're a rush, you can just put the raw ingredients into the slow cooker, but the taste is better if you brown off the ingredients first.)
  2. Cook 4 hours on High or 8 hours on Low.
  3. Serve with rice or nan bread.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (10)

Didn't have any chilli flakes so used chilli powder instead but was still really tasty. I cooked it on low but the potato was a bit mushy so would recommend cooking on high for 4 hours.-24 Feb 2014

Really enjoyed this. Flavour was good even though I did not have time to brown off the meat. I used a whole tin of tomatoes. Next time I may halve the chilli flakes as it was a little too much for me. Will definitely make again.-17 Feb 2014

Delicious, but I do not have a slow cooker, just cooked it in fan oven 160c for2hrs. Doubled the amount of garlic and halved the amount of chillie flakes, and usd fresh tomatoes. Just have to say found the quantity only made a good meal for two.-14 Oct 2015


Recipe Summary

  • 3 tablespoons all-purpose flour
  • salt and black pepper to taste
  • 3 ½ pounds cubed lamb stew meat
  • 6 tablespoons butter, divided
  • 2 large onion, chopped
  • 2 tablespoons brown sugar
  • 3 tablespoons curry powder
  • 1 large Granny Smith apple - peeled, cored, and cubed
  • 1 cup chicken stock
  • ½ cup raisins
  • 1 tablespoon lemon juice

Place the flour in a plastic bag season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch set aside.

Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.


Sweet Potato and Lamb Curry

A warming, comforting curry. Modified from Rick Stein's original recipe in India.

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

  • 500 g Lamb Neck (or Lamb Shoulder) (cut into 4cm strips and boneless)
  • 200 g Sweet Potato (cubed)
  • 2 Onions
  • 4 Cloves of Garlic
  • 75 g Ginger
  • 100 ml Greek Yogurt
  • 1 tsp Ground Fennel
  • 1 tsp Allspice
  • 1 tbsp Garam Masala
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Salt
  • 500 ml Water
  • 2 tbsp Ghee

Instructions

Start with prep. Use a large food processor (or dice finely) the onions. Use a small spice grinder or mini food processor to blend the garlic and ginger together. Use a few tbsp of the water for blending this one, to slacken the paste.

Heat the ghee in a heavy duty pan (medium heat), put the cubes of sweet potato in there for 5 minutes, make sure to stir frequently so all sides brown off. Transfer to a plate with some paper towel on it to drain, use a slotted spoon so ghee is left behind in the pan.

Add the lamb to the ghee, stir until it starts to brown. Add in the diced onion and soften for 5 minutes or so. Then add in the garlic and ginger paste, cook for another 5 minutes. Add in the spices and cook for a further minute.

Add the yogurt and cook for 5 minutes or so on a good simmer, so it reduces. Then add some of the water (not all) so that the lamb is covered, reduce the heat to a simmer and cover with a lid. Simmer away for an hour (do come back and stir occasionally).

When the hour is up, add back in the sweet potato and a touch more water if you feel it needs it. Leave the lid off, turn the heat up a little and cook for 15 minutes or so.

When ready serve. I served mine with Pilau Rice. Be sure to factor in the cooking of your side dish(es) during the hour simmer!

To celebrate National Curry Week, the recipe book From Bombay to Britain*has been released. It showcases signature recipes from 50 of the UK’s finest Indian restaurants (including Mughli’s in Manchester – my fave). All proceeds from sales of the book go to the official National Curry Week charity partners, Curry for Change. Who carry out essential work in rural regions throughout Asia and Africa. They help combat malnourishment and poverty by providing communities with the means to grow their own food and giving access to vital information on nutrition and health. The book is £14.95 on Amazon.

For more inspiration there are other curry recipes on MissPond.com:

Aromatic Chicken Pilau

Pau Bhaji (Curried Mashed Potato)

Malay Curry

So how are you celebrating National Curry Week? Will you be giving this Sweet Potato and Lamb Curry a go? Will you be investing in a new recipe book for the occasion? Let me know in the comments,


Method:

Wash and drain your meat. Peel and chop 3 – 4 onions.

Place the meat, onions, 2 tsp ginger, 2 tsp garlic, cinnamon sticks, bay leaves, cardamoms, fenugreek seeds and salt (to your taste) in a pot and cover. Turn the flame to full and cook for 20 – 25 minutes, stir occasionally.

Gradually you will find that there will be a lot of fluid in the saucepan (top left photo), let the meat cook covered till most of this fluid has evaporated. Remember to stir the curry, stirring prevents it from burning and helps break down the onions, ginger and garlic.

Once most of the fluid has evaporated and you can see the oil/fat from the meat has separated and is bubbling around the edges of the pan, you’re ready to add the oil and spices. I normally add 3 serving spoons, the flat wooden spoon here being my measurement of oil (top right photo) but I estimate this to be about 80 – 100ml. You do need a fair amount of oil for the spices to fry well, you can’t expect to cook a decent curry without adding extra oil. Photo on the bottom left, shows you what your meat should look like before adding spices. Once you’ve added the oil proceed to add spices add 1/2 tsp of turmeric (add 1 tsp if you want more colour)….

….1 tsp of chilli powder (use less/none if you want a mild curry, this is a medium heat curry), 2 heaped tsp mixed curry powder, 1 tsp ground coriander and 1 tsp ground cumin.

Mix the spices well and allow to fry over a low flame for 5 – 10 minutes to remove the raw taste. You have to be careful at this stage as the curry has very little liquid in it, so has a tendency to burn at the bottom. Make sure you stir it frequently to prevent this. I usually half cover the curry and keep my lid slightly ajar, this helps me keep an eye on the curry and I can smell if it’s starting to burn at the bottom. If your curry does brown a little add some water, approximately 1/4 glass and leave it to soften the burnt parts then scrape off wit h a wooden spoon, this normally doesn’t affect the taste. If however it burns REALLY badly, I suggest changing pots.

Meanwhile peel and halve 5 medium potatoes. Rinse and add to the pot, cover again and leave to simmer over a low – medium flame for a further 5 minutes. When the potatoes are half cooked (bottom right photo), you’re ready to add water. Don’t overcook the potatoes as you will boil them and don’t want them to disintegrate.

Add 1.5 glasses of cold water. After adding the water you should find that the oil from the curry rises to the top. Cover, turn the heat back up to full and allow to boil vigorously for a further 8 -10 minutes. You may add several whole chillies at this point, more for decorative purposes than flavour. Check the salt before taking the curry off the heat and adjust if necessary.

Remove from the heat, leave covered for several minutes to allow the oil to rise to the top then garnish with fresh coriander. Enjoy your lamb and potato curry with rice, pilau or a flat bread.


Slow Cooker Lamb Curry

Pull out your slow cooker and add everything into the pot with the exception of the yogurt.

Now turn on your pot, setting it on low for the next 4-6 hours or high for the next 3-5 hours.

When the time is up, open up the slow cooker, grab your yogurt and stir it into the curry.

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6 Comments

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Mommiecooks on 2.13.2011

Oh and cubed works great as well. Deb, let me know what think!

Mommiecooks on 2.13.2011

Hey guys! You could use either. I used leftover lamb which is why I added that to the recipe. I posted up a note on the blog though that you could use raw lamb as well. Hope that helps!

Deb25 on 2.13.2011

Okay, I was wrong, just went to her website and she did use precooked lamb.

Deb25 on 2.13.2011

I’m thinking maybe she meant “cubed” or “chopped”? I’m going to make this tomorrow and put in uncooked lamb, sounds delish!

Johannagibson on 2.12.2011

I’m wondering the same thing. Could you put uncooked lamb in the crockpot and let it cook for the four hours?

2 Reviews

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Tried-N-True on 3.15.2011

I used raw, cut up lamb shank. I didn’t put garam masala, because I didn’t want it too spicy, but this turned out to be pretty good.

The only downside of lamb in the crockpot, is that it’s a pretty fatty meat, which leaves quite a bit of fat/oiliness in the curry sauce. Maybe I didn’t use the right cut? If that is the case maybe the cut could be specified on the recipe? Or perhaps the key to this was that you used pre-cooked lamb (where most of the fat drippings were cooked out)?

I added a bit more salt and garlic towards the end of cooking time (personal preference).

Deb25 on 2.14.2011

Turned out great! Very mild, hubby loved it, I like a little more zip but the flavors were wonderful. I used raw lamb and just put it in the crock pot in the morning and served over rice in the evening….very yummy!


  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 1 hour 50 mins
  • Total Time: 2 hours
  • Yield: 4 1 x
  • Category: Curry
  • Method: Braised
  • Cuisine: Indian

Description

This is a very hearty, warming lamb curry made with coconut milk and warm Indian spices. It’s perfect with cauliflower rice or regular rice. You can use beef, goat or chicken thigh meat instead of beef.

Ingredients

1 tablespoon coconut oil
700 grams / 1.5 lb diced lamb (a little fat on the meat is fine)
1 large brown onion, diced
1/2 long red chilli, finely diced
2 medium celery sticks, diced
3 cloves garlic, diced
2 1/2 teaspoons garam masala powder
1 1/4 teaspoons turmeric powder
1 teaspoon fennel seeds
1 1/2 teaspoons ghee (or extra coconut oil, if avoiding dairy)
400 ml coconut milk (1 can or 1 1/2 cups )
1 1/2 tablespoons tomato paste
1 cup of water
1.3 teaspoons sea salt
2 medium carrots, diced
A squeeze of lime or lemon juice

Fresh coriander (cilantro) or parsley to garnish

Instructions

  • Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the lamb and stir on high heat until lightly browned, about 3-4 minutes.
  • Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium. Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
  • Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
  • After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
    Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving.
  • Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.

Slow Cooker Method

  • If your inner pot is metal and heat-proof (i.e. not ceramic), you can do the browning of the lamb on the stove first. It’s pretty easy and you will only need 5 minutes for this. You basically want to brown off everything before setting the slow cooker on. Otherwise, if it is a ceramic crockpot, then do the browning in a saucepan first and then transfer the mix to the slow cooker pot. Cover with a lid and set the slow cooker to 8-9 hours on LOW, 5-6 hours on MEDIUM, 3.5-4 hours on HIGH. If adding carrots later, do it in the last 30 minutes to 1 hour (depending on the heat setting).
  • Once done, sprinkle some fresh coriander/cilantro or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.

Notes

For Instant Pot, follow similar instructions to the slow-cooker but set on HIGH presssure for 25 minutes with 10 minutes natural pressure release.

Did you make this recipe?

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SAVE THIS LAMB CURRY RECIPE TO PINTEREST

BY IRENA MACRI

About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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  • 3 pounds lamb shanks, on the bone
  • 1 (32 fluid ounce) container Thai culinary stock
  • 1 (14 ounce) can unsweetened coconut milk
  • 12 ounces fire-roasted tomatoes
  • 1 tablespoon red curry powder
  • 1 pinch red pepper flakes, or to taste
  • salt to taste
  • 1 head cauliflower, chopped
  • 3 medium red potatoes, quartered
  • 1 cup frozen peas

Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.

Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker discard bones.


Recipe: Lamb, Sweet Potato and Chickpea Curry with Almonds and Saffron

I really don’t understand curries very well, which is why I’ve just bought myself a book all about curries from around the world. You would think, then, that I’d follow the recipes in them, and indeed that was my intention, but basically I screwed up. The curry I was going to make was a simple lamb curry with almonds and saffron, because I had diced lamb to use up, but it used twice the amount of lamb I had. No worries – I would just halve the recipe. Except that I forgot to do so, and once I had measured out the saffron water and started cooking all the onions and garlic and ginger – which I had accidentally doubled instead of halved anyway, hello, virus-brain! – and spices it was too late to go back without waste.

So I decided to bulk out the curry with chickpeas and sweet potato. After all, I don’t like stews of any kind that are just meat, meat and meat, sweet potato seemed like it would get along with all the sweet aromatic spices in this dish, and chickpeas are always a good random filler protein in my book. Also, this lowers the glycemic index of the dish *and* makes it suddenly a lot closer to a one-pot meal (by which I mean that the ongoing Sickly Catherine feels empowered not to make a vegetable side dish now, which is a very good thing). And then I looked at the cream added at the end of the recipe, and thought about the fact that I don’t like creamy sauces much and that I had this tin of coconut cream from goodness-knows-when sitting in my pantry waiting to be used, and…

I’m fairly sure we have lost any authenticity along the way (which is why I am not claiming that this is a Kashmiri curry, despite what the book says), but I have to say, it’s the best curry that I’ve ever made. I strongly suspect that the slow cooker was an important part of this – the spices seemed to blend and work together rather than sitting awkwardly in different corners of the room, squinting sideways at each other. That’s not what usually happens when I make a curry. So, while a slow cooker is not a requirement for this recipe, I do recommend cooking it over the lowest heat possible for as long as possible if you don’t have one.

Still, next time, I *promise* I will follow the recipe properly.

Your Shopping List

Now what will you do with it?

With a recipe that has this many ingredients, I like to go all mise-en-place before starting, or I get stressed out. So start by putting your saffron threads in a bowl and pouring the hot water over them to infuse.

If you are using dried chickpeas, well. You want to par-cook them, really, as they will cook a fair bit more during the recipe. I tried to use my pressure cooker, but it was having a contrary day, so my method, which I am not sure I can recommend, involved boiling them for 20 minutes with 4 cups of water at what was not at all a suitably high pressure but did leave them mostly cooked but on the crunchy side. I am fairly sure you can replicate this by boiling them hard for 20 minutes to half an hour (no soaking needed), but the easy option would definitely be to use a 400 g tin of chickpeas or 400 – 500 g cooked chickpeas and add them with the almonds later on.

Measure all the spices from cardamom to turmeric into a small bowl. This will lessen your sense of panic when you suddenly have to add all the spices and can’t find half of them. Also, now is a really good time to realise that you are out of cardamom pods, as opposed to right when you want to add them. Not that I would know anything about that.

Note the presence of cardamom pods!

Slice your onions finely and mince your garlic and ginger. Finely chop your dried chilli. Please, please, take my advice and use gloves for this. I don’t know what it is about dried chilli that makes it so much more evil than the fresh kind, but I have been washing my hands obsessively all day with soap and with oil and even with milk and I’m *still* making my face tingle painfully when I touch it, and rubbing my eyes has led to quite agonising results. Learn from my mistakes!

Cube your meat if it wasn’t pre-cubed. Leave the sweet potato for now, because it is inclined to discolour if left peeled at room temperature, and it won’t take you too long anyway.

Heat the oil in a frying pan or on the browning option on your slow cooker (don’t panic, by the way, if you don’t have a slow cooker – this will work fine on the stove, it will just take less time), and add the onions, garlic, ginger and chilli. Cook briskly, stirring frequently, until the onion is soft and golden in places. This will take about five minutes and might be when you start peeling and cubing your sweet potato, incidentally, or you can do it after adding the lamb. Think half inch cubes or so.

Add the spices and stir briefly until fragrant.

Add the meat and sweet potato cubes and continue stir-frying for a few minutes to brown. Don’t worry if you are still chopping up and adding sweet potatoes during this time – it doesn’t need as much colour as the meat does anyway.

When the meat is mostly browned (another five minutes, perhaps), take the frying pan off the heat and transfer everything in it to your slow cooker or a large, stove-top casserole (Le Chasseur or the like), along with the chickpeas and the saffron with its water. The water will not cover everything. That’s OK, because this is going to be cooked covered.

If you are using the slow cooker, set it for 6-8 hours, depending on what time of day you started and when you want dinner – really, it will only get better with time. On a stovetop, 2-3 hours should be ample, and I’d use a heat diffuser, if possible, and cook this stew covered and on the lowest heat possible. You want the meat to be really tender and the sweet potatoes to be soft.

You can stir this occasionally as it cooks, but you don’t have to. Though if you are using the stove and no heat diffuser, I’d recommend giving it a quick stir every half hour or so, just in case it is trying to stick.

About half an hour before the end of the slow cooker cooking time (or whenever you feel that the meat is done if you are doing the stovetop version), toast your almonds quickly in a dry frying pan and add to the curry along with the coconut cream (hint: if your coconut cream is too thick to stir in well, scrape it out into the pan which just had the almonds in it – even with the heat off underneath, there will be enough heat to melt the coconut cream to a stirrable consistency).

Stir everything again and leave it to finish cooking – about 15 more minutes on the stove, and half an hour longer for the slow cooker. (If you are doing the slow cooker version, think in terms of starting your meal preparation just before lunchtime, though it would also be quite fine with everything going into the cooker before work, I’d think. You might want to make sure the it switches to a keep warm function after 8 or 9 hours, though.

Serve with basmati rice and a sense of achievement. Some stir-fried asian greens or cauliflower with panch poron would probably be good, too, but I’m lazy, and I’m here to tell you it was perfectly fine without.

This curry is dairy and egg free, gluten free (though do check that your garam masala spice mix doesn’t contain any gluten – it shouldn’t, but one never knows) and low-GI. It is, self-evidently, not vegetarian, though with all the different flavours going on here, I am pretty sure you could get away with swapping tofu or seitan in place of the lamb, at which point it would be vegan. The almonds are rather gorgeous, but not strictly necessary, so if you need to avoid nuts, just leave them out.

I think the onions and sweet potatoes would cause problems for someone who is avoiding fructose you could skip the onions and add two more cloves of garlic and a bulb of fennel, and of course, the sweet potato is more or less optional. Actually, ordinary potato might be a more traditionally Indian option anyway.

Also, Andrew feels that the coconut was a bit excessive (he doesn’t like coconut) I actually quite liked the effect, though it probably did take a slightly more starring role than it needed to, so if you don’t much like coconut, I’d recommend using half coconut cream and half almond milk. And I’m fairly sure that if what you have in your pantry is light coconut milk and no coconut cream at all, that would probably also work.


Slow Cooker Lamb Curry

Slow cooker lamb curry. This is an easy to make and delicious lightly spiced curry. Made with store cupboard spices and minimum ingredients it will soon become a family favourite!

Slow cooker lamb curry. Beautiful tender chunks of lamb in a rich sauce of tomatoes, garlic, onions and spices.

Folks, today I&rsquom delighted to bring you another awesome curry to add to my list of slow cooker curry recipes.

You can check out the others in the list further below!

This one is really special though.

Maybe it&rsquos just because lamb is my favourite meat or perhaps it&rsquos just the perfect winter curry?

Either way I know you won&rsquot be disappointed.

It&rsquos not too difficult to make and whilst bubbling away in your slow cooker it will make your whole house smell AMAZING!

I&rsquove used diced lamb to make this curry. That keeps it easy and so that it&rsquos ready to serve immediately after the cooking time.

You could plonk in a leg of lamb or a shoulder of lamb, if you can get that into your slow cooker. (Mine isn&rsquot big enough).

It should cook in roughly the same amount of time as diced lamb.

At the end of the cooking time you would need to then pull the meat off the bone before serving.

Hints and Tips For How To Make This Chicken Slow Cooker Lamb Curry

  • To save time just buy already diced lamb from your supermarket but trim any excess fat off. A small amount of fat is fine as it will melt into the sauce and add some extra flavour!
  • For even more flavour make this lamb curry the day before then allow it to cool and pop it covered into your fridge to marinate. Reheat it in a microwave or on the stove in a saucepan until thoroughly hot.
  • Store this curry for a maximum of 2 days covered in your fridge.
  • You can freeze this lamb curry. It&rsquos best portioned into individual containers then frozen. Defrost it thoroughtly. Reheat it in a microwave or on the stove in a saucepan until thoroughly hot.

To serve this Slow Cooker Lamb Curry you may need&hellip.

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product I&rsquoll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil&rsquos Healthy Meals!

These are the balti dishes I use to serve my curries. You&rsquoll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.

For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes.

They&rsquore easy to clean and you&rsquoll enjoy them for life!

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Other Popular Slow Cooker Curry Recipes You Might Also Like

    is absolutely packed full of flavour. It&rsquos an easy healthy recipe that makes the meat so tender it will melt in your mouth! is just packed with flavour. It&rsquos easy to make, vegan, budget and perfect for cold weather. This delicious curry will soon become one of your go-to curry favourites!

What&rsquos the difference between Thai Red and Green Curry?

You may not be surprised to learn that the key difference is the chillis used to make the curry paste. Thai red curries use red chillis, and Thai green curries use&hellipgreen! A Thai green curry usually has more of a kick than a Thai red curry as green chillis are hotter.

Thai red curries tend to lean towards the more savoury side, whereas green curries will be sweeter.



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