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Receta Dan Gordons Thai Lamb Curry

Name: Dan Gordons Thai Lamb Curry
Ingredients: 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

de Global Cookbook

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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

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.