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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My dh 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. Ingredients:
1 lb leg of lamb, lean, boneless, cut into 1 1/2 inch cubes |
2 tablespoons oil, peanut |
1 onion, sweet, sliced |
2 garlic cloves, crushed |
2 -3 tablespoons curry, red thai |
2/3 cup milk, coconut, canned |
1 tablespoon brown sugar |
1 pepper, sweet, red, thickly sliced |
1/2 cup beef stock (or lamb stock) |
1 tablespoon fish sauce, thai |
2 tablespoons juice, lime, fresh |
1 cup water chestnut, drained, canned |
2 tablespoons cilantro, fresh, chopped |
2 tablespoons basil, fresh, chopped |
4 sprigs basil, fresh to garnish |
4 cups jasmine rice, cooked |
Directions:
1. Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
2. Add the meat and quickly stir fry until browned.
3. Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
4. Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
5. Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
6. Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
7. Garnish with basil sprigs and serve with steamed jasmine rice.
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