thai red curried lamb
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My husband is not fussy on lamb...but he does enjoy it prepared this way. I hope you will also enjoy this traditional dish. This wonderful dish is so good its from Thai Cooking by Parragon. I think I could eat curry every day and never be disappointed.
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yield
4 serving(s)
prep time
10 Min
cook time
40 Min
method
Stir-Fry
Ingredients For thai red curried lamb
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1 lb leg of lamb, lean, boneless, cut into 1 1/2 inch cubes
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2 tablespoons oil, peanut
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1 onion, sweet, sliced
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2 garlic cloves, crushed
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2 -3 tablespoons curry, red thai
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2⁄3 cup milk, coconut, canned
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1 tablespoon brown sugar
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1 pepper, sweet, red, thickly sliced
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1⁄2 cup beef stock (or lamb stock)
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1 tablespoon fish sauce, thai
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2 tablespoons juice, lime, fresh
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1 cup water chestnut, drained, canned
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2 tablespoons cilantro, fresh, chopped
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2 tablespoons basil, fresh, chopped
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4 sprigs basil, fresh to garnish
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4 cups jasmine rice, cooked
How To Make thai red curried lamb
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1Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
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2Add the meat and quickly stir fry until browned.
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3Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
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4Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
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5Add the sweet pepper, stock, fish sauce and lime juice, stir and continue simmering 15 minutes or until the meat is tender.
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6Now you will add the chestnuts, cilantro and basil and season with salt and pepper to taste and simmer for 5 minutes.
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7Garnish with basil sprigs and serve with steamed jasmine rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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