30-Minute Golden Tangy Thai Lamb Stew with Fiber-Rich Veggies
This vibrant Thai-inspired stew features tender lamb simmered in a tangy, aromatic coconut broth with colorful vegetables for a nutritious, fiber-rich meal ready in just 30 minutes.
Ingredients
Ingredients
- 1 lb lamb shoulder cut into 1-inch cubes, trimmed of excess fat
- 1 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 cup full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 cup bell peppers mixed colors, sliced
- 1 cup green beans trimmed and halved
- 1 cup carrots sliced into coins
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. Make-Ahead: You can prep the vegetables and trim the lamb up to 1 day in advance. Store separately in the refrigerator. Variations: Substitute lamb with beef chuck for a similar result. For extra heat, add a sliced Thai chili with the vegetables. For a vegetarian version, use firm tofu and vegetable broth. Serving Suggestion: Serve over steamed jasmine rice or quinoa for a complete meal. The stew also pairs well with a side of cucumber salad.