If you’re craving a quick, flavorful meal that’s both nourishing and satisfying, this Thai Curry Lamb Rice Bowl is the perfect choice. Combining bold Southeast Asian flavors with the rich taste of ground lamb, this dish is a well-balanced blend of spice, freshness, and comfort. The lamb is seasoned with aromatic fresh ginger and garlic, giving it a savory base that’s both warming and full of depth. A generous squeeze of fresh lime juice adds a bright, zesty note that cuts through the richness of the lamb, while a dollop of red curry paste infuses the dish with that signature Thai-inspired heat.
The beauty of this rice bowl is in the balance of flavors and textures. Fresh, crisp green beans add a satisfying crunch, while vibrant red bell peppers bring a touch of sweetness. Shiitake mushrooms lend their earthy, umami flavor and a hearty texture that complements the lamb beautifully. Not only do these vegetables enhance the dish’s flavor, but they also add a nutritious boost, making this bowl a powerhouse of vitamins, fiber, and minerals.
Everything is served over a bed of fluffy rice, which soaks up all the delicious curry flavors, making each bite warm and comforting. The combination of the fragrant curry, tender lamb, and fresh vegetables creates a meal that’s both indulgent and wholesome. Whether you’re cooking for yourself or serving up a family dinner, this dish is sure to satisfy everyone at the table.
Perfect for busy weeknights when you need something fast but still crave something exciting, this Thai Curry Lamb Rice Bowl will quickly become a staple in your kitchen. With minimal prep and simple ingredients, you can have a vibrant, flavorful meal on the table in under 30 minutes. It’s a wonderful way to experience the rich flavors of Southeast Asia without leaving the comfort of home.
Thai Curry Lamb Rice Bowl
Ingredients
- 1 lb ground lamb
- 1 Tbs fresh ginger, grated
- 2 cloves fresh garlic, minced
- 1 small sweet onion, finely diced
- 1 Tbs red curry paste
- 13.5 ounces whole coconut milk
- 1 Tbs fresh lime juice
- 1 Tbs fish sauce
- 1 red sweet pepper, sliced
- 2 cups green beans, chopped
- 1/2 cup shitake mushrooms, chopped
Cooked brown or white rice
Fresh lime slices
Cilantro, chopped
Instructions
- In a medium skillet, over medium high heat, brown ground lamb.Drain fatAdd ginger, garlic and onions to ground lamb. Sauté until soft.Lower heat to medium.Add curry paste and mushrooms to skillet. Mix well into meat mixture.Stir in to the mixture the green beans and red peppers.Add coconut milk and fish sauce to ground lamb. Mix well. Add lime juice to meat and veggie mixture. Stir in well.Serve the curry lamb over steaming rice.Top with fresh cilantro and a squeeze of fresh lime.
