Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges
6
Easy
10 minutes
2 hours 30 minutes
Rich, aromatic and deeply complex, red curry perfectly complements succulent lamb knuckle in this recipe. Served over fluffy jasmine rice and accompanied by caramelised, roasted pumpkin wedges, this dish brings together smoky sweetness, tender protein, and bold Thai-inspired flavours.
Ingredients
Method
- 3 T canola oil
- 1 kg lamb knuckles
- 1 x 70 g sachet Woolworths Blue Elephant red curry paste
- 4 cloves garlic, finely grated
- 1 x 7 cm piece ginger, finely grated
- 1 stick lemongrass, smashed
- ¼ cup water
- 1 x 400 ml can coconut milk
- 2 cups chicken stock
- 2 T fish sauce
- 2 T dark brown sugar
- salt, to taste
- 1/2 lime, juiced
- 400 g pumpkin wedges
- 1 x 250 g Woolworths fully cooked coconut jasmine rice, for serving
- fresh coriander, to garnish
- purple salad onions, curled in ice water, to garnish
- toasted coconut flakes, to garnish
Method
Ingredients
1. Heat the oil in a large saucepan over a medium-high heat. Brown the lamb evenly, then set aside. Reduce the heat to medium, add the curry paste and cook for 1 minute or until fragrant. Add more oil if necessary.
2. Add the garlic, ginger, lemongrass and water, stirring to release any browned meat from the bottom of the pan. Cook for 1 minute.
3. Return the lamb to the pan. Add the coconut milk and stock and season with the fish sauce, sugar and salt.
Bring to a simmer, then reduce the heat to low and simmer for 21/2 hours or until the meat begins to come away from the bone.
4. While the lamb is cooking, cook the pumpkin wedges. Coat them lightly in canola oil and season with salt. Air-fry at 180°C for 10–15 minutes on each side, or until tender and lightly charred on the outside. This can also be done in the oven at the same temperature, but slightly longer cooking time.
5. Serve the lamb curry with the rice and pumpkin wedges, garnished with coriander, salad onions and toasted coconut flakes.
Recipes: Master Chef Nooror and Clement Pedro
Food production and styling: Abigail Donnelly
Food assistant: Bianca Jones
Videography: Romy Wilson
Photography: Jan Ras
The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.
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