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Dec 14, 2016

Red Lamb Curry


 

1 Table Spoon Thin Slice Lemon Grass

1 Table Spoon shallots/Onions Mix

1 Table Spoon Chopped Ginger

1 Table Spoon Chopped Garlic

3 Table Spoon Mae poly Red curry

6 Cups coconut Milk

3/4 Cup Granulated Sugar

Turn on stove and place sauce pan on stove. Turn stove on to high heat. Pour 1 tablespoon of olive oil. Sauté lamb until all side are brown. Then take lamb out of pot and set aside.  Turn stove back on to high heat pour Lemon Grass, Shallots/onion mix, garlic, and ginger. Sauté until onions are translucent.  Add red curry paste sauté for 5 mins.  Deglaze with Coconut milk make sure to scrape bottom of pan. That’s where the flavors are hidden.  Stir in sugar let liquid cook for 2 mins on medium heat.  Add lamb turn stove on low then cook for 30mins. Once lamb is tender pour over rice and garnish with cilantro and onions mix.  

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