Lamb Panang With Red Wine

Lamb Panang With Red Wine

Cooking time: 20-40 minutes

Servings: 1-2



  • 1 bag Wild Rice Panang curry
  • 250g Lamb neck, diced
  • 100g Carrot, chopped
  • 50g White onion, chopped
  • 1 cup Strong red wine, like Malbec
  • 2 tbsp Salted butter



  1. Turn on medium heat and add butter to the pan.
  2. Wait until melted and stir-fry carrots and white onions until softened.
  3. Add diced lamb and half a cup of red wine.
  4. Let it cook until the liquid has almost all evaporated, then add the remaining half of red wine.
  5. Stir occasionally again until half reduced, then add Wild Rice Panang curry.
  6. Let simmer for as long as possible.
  7. Serve with Thai jasmine rice.
  8. Enjoy!


Thank you @ks_ate_here for this shot!

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