| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy, Seafood |
Thai |
2bl |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; peeled and chopped |
| 1 |
tb |
Massaman Curry Paste; (I used the 100 g |
|
|
; packet mix |
|
|
; available in |
|
|
; supermarkets which |
|
|
; is enough for 5 or |
|
|
; 6 curries. Take |
|
|
; care when you first |
|
|
; use it because it |
|
|
; is rather hot) |
| 1 |
|
Kaffir lime leaf; (dried or fresh) |
| 750 |
g |
Diced lamb; (some butchers sell |
|
|
; cubed lamb cut from |
|
|
; leg or shoulder) |
| 1 |
c |
Beef or chicken stock; (use packet stock if |
|
|
; you like) |
| 1 |
|
150 gram can coconut milk |
| 1 |
ts |
Fish sauce; (1 to 2) |
| 1 |
lg |
Carrot; peeled and chopped |
| 1 |
c |
Water |
| 250 |
g |
Potatoes; (2 medium) peeled |
|
|
; and cut into 2 or 3 |
|
|
; cm chunks |
| 125 |
g |
Snow peas; strings removed |
|
|
Hot boiled Jasmine rice |
|
|
Fresh coriander or mint |
INSTRUCTIONS
Put oil into a large saucepan with onion and cook gently for five minutes
then add the curry paste and kaffir lime leaf and cook for a few minutes
longer. Add the lamb and stir around to coat with the curry spices then add
the stock, coconut milk, fish sauce and carrot and cook for about 35
minutes, adding extra water if necessary. Then add potatoes and cook until
the lamb is tender, about an extra 20 to 25 minutes. Blanch the snow peas
for one minute only in boiling salted water then add them to the curry.
Serve in big rice bowls over a bed of Jasmine rice then garnish with fresh
coriander or mint. Serves 4
Converted by MC_Buster.
Per serving: 800 Calories (kcal); 51g Total Fat; (54% calories from fat);
14g Protein; 81g Carbohydrate; 1mg Cholesterol; 78mg Sodium Food Exchanges:
3 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 10 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”