Thai Red Curried Lamb Food

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

THAI RED LAMB CURRY

Steps:

• Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
• Do not let mixture burn.
• Stir in the curry paste and lime leaves.
• Stir over a low heat for a few minutes until very fragrant.
• Add the lamb, tomatoes in juice and capsicum.
• Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
• Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
• Stir occasionally.
• Serve with Jasmine rice sprinkle cashew nuts over to serve.

THAI RED CURRIED LAMB

Steps:

• Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
• Add the meat and quickly stir fry until browned.
• Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
• Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
• Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
• Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
• Garnish with basil sprigs and serve with steamed jasmine rice.

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

CREOLE CURRIED LAMB

Steps:

• preheat oven to 350*F.
• trin fat from lamb and cut meat into 1inch cubes, set aside.
• mix spices and herbs together in small bowl, set aside.
• heat oil in ovenproof saute pan over high heat. add half cubed lamb and sear on all sides. season with salt and pepper, remove lamb from pan and set aside.
• repeat procedure for remaining lamb, set all seared lamb aside.
• add onions, and garlic to hot pan, cook 6 minutes over med-high heat. mix once during cooking.
• stir in spice mixture and cook 4 minutes. return lamb to pan and stir well. sprinkle in flour, mix and cook 5 minutes.
• add chicken stock and jalapeno pepper. season with salt. mix and bring to boil. cover and cook in oven for 1 1/2 hours.
• several minutes before stew is cooked, heat butter in frying pan over med heat. add sliced plantain and cook 1 minute on each side. gently stir plantains into stew.
• serve over egg noodles.

THAI-CURRIED LAMB SHANKS WITH CILANTRO RICE

Steps:

• Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemongrass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
• Heat oil in large casserole dish and sauté onion with remaining lemongrass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone. (Add more wine or water if necessary.).
• When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold half of the cilantro dressing into the rice.
• Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.

THAI-STYLE RED LAMB CURRY

Steps:

• Heat the oil in a wok or large wide pan over a high heat. Add the curry paste and stir-fry for 1 minute. Mix in the lamb and continue frying until all the pieces are well coated in the paste.
• Place the cashews in a food processor and blend until finely chopped. Add these, with the coconut milk, tomato purée and lime leaves, to the wok with the lamb and bring to the boil.
• Reduce the heat slightly and simmer, stirring occasionally, for 50 minutes-1 hour, or until the sauce has thickened.
• Meanwhile, cook the potatoes in boiling water for 10 minutes, or until they are just tender when tested with the tip of a knife. Drain and set aside until required (cool under cold running water if not using immediately).
• When almost ready to serve, add the cooked potatoes, fish sauce and sugar to the curry. Cook for a further 5-10 minutes, or until all the ingredients are piping hot through.
• Serve with lime wedges for squeezing.