Red Lamb CurrySubmitted by: KDKOSMO
IntroductionFrom a Thai cookbook given to me. I actually lightened it up a little from what the cookbook states by using less oil, less meat and making this 6 servings instead of 4. From a Thai cookbook given to me. I actually lightened it up a little from what the cookbook states by using less oil, less meat and making this 6 servings instead of 4.
*Leg of Lamb, 16 oz (remove)
*Canola Oil, 1 1tsp (remove)
Onions, raw, .5 large (remove)
Garlic, 2 clove (remove)
*Condiments, Thai Kitchen Red Curry Paste, 2 tbsp (remove)
Coconut Milk, .6666 cup (remove)
*Coconut Palm Sugar Crystals, 1 tbsp (remove)
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
Vegetable Broth, .5 cup (remove)
*Fish Sauce, 1 tbsp (remove)
Lime Juice, .125 cup (remove)
Water chestnuts, 1 cup slices (remove)
Cilantro, raw, 2 tbsp (remove)
Basil, 2 tbsp (remove)
Original recipe called for 2 Tbsp of oil, I used 1 tsp.
Original recipe called for 1lb 2oz of leg of lamb, I used 1 lb exactly.
Recipe called for brown sugar, I subbed coconut palm sugar instead.
Stir in the curry paste and cook for a few seconds. Then add the coconut milk and sugar and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.
Stir in the bell pepper, stock, fish sauce, and lime juice, then cover and simmer an additional 15 minutes or until the meat is tender.
Add the water chestnuts, cilantro and basil and season to taste with salt & pepper if desired. Transfer to serving plates, then garnish with basil leaves and serve with jasmine rice (rice not in meal calculations).
Serving Size: divide evenly into 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KDKOSMO.