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Receta Dan Gordons Thai Lamb Curry
by Global Cookbook

Dan Gordons Thai Lamb Curry
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Ingredientes

  • 1 x (3- to 4-lb.) leg of lamb, boned and cubed into 2 inch chunks
  • 2 stalk lemon grass, top third discarded, rest minced
  • 15 x cloves garlic, minced
  • 1 lrg knob ginger, peeled and finely minced
  • 1 lrg onion, coarsely minced
  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 x to 3 Tbsp. Thai red curry paste
  • 1 Tbsp. shrimp paste
  • 1 x (14-oz) can coconut lowfat milk
  • 1/4 c. Thai or possibly Vietnamese fish sauce

Direcciones

  1. Mix lamb with lemon grass, garlic and ginger. Marinate 30 min. Saute/fry onion over medium high heat with extra virgin olive oil. When onions are translucent/soft, add in lamb. Saute/fry lamb till cooked through, about 15 min. Mix curry paste and shrimp paste with 1/2 c. water till lump free. Add in mix to the lamb. Stir in coconut lowfat milk and fish sauce, and continue to cook for 5 more min. Serve over rice, if desired.