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  • Dan Gordons Thai Lamb Curry

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    Dan Gordons Thai Lamb Curry
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    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

    Directions

    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.

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