Taste Of Thailand Red Curry Lamb (manang Muu)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 teaspoons dried red chili peppers
• 4 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 2 lemons, zest of, grated
• 2 teaspoons grated fresh ginger
• 1 small onion
• 6 garlic cloves
• 2 limes, juice and zest of, grated
• 2 tablespoons hot paprika
• 1 cup creamed coconut
• 13 1/2 ounces coconut milk
• 1/3 cup homemade thai red curry paste
• 2 lbs lamb tenderloin, cubed
• 2 tablespoons soy sauce
• 1/2 cup fresh basil, chopped

Recipe

• 1 add first 9 ingredients to food processor and pulse until it becomes a paste.
• 2 combine coconut cream and milk in a bowl.
• 3 pour 1/2 the mixture into a wok and cook over high heat for 6-8 minutes or until oil begins to separate.
• 4 add curry paste and cook for 3 minutes or until fragrant.
• 5 add lamb to wok and stir-fry for 5-10 minutes or until cooked.
• 6 add remaining coconut mixture and bring to the boil.
• 7 stir in soya sauce. simmer for 2-3 minutes.
• 8 add 1/2 the basil leaves.
• 9 serve curry scattered with remaining basil on top of rice noodles or rice.