Thai-Style Lamb Curry
1 T. Olive oil
2-3 T. Thai red curry paste (FYI - dish is very hot w/3 T, also I use Thai
Kitchen brand curry paste which has no funky ingredients)
2 -1/2 c. canned coconut milk
2 -1/2 pounds ground lamb (or lamb cut 1" cubes)
salt and pepper to taste
Garnish: 1/2-3/4 c. chopped cilantro
Warm oil over LOW heat, add curry paste, stir and cook for about 5 minutes
then add coconut milk. Cook and stir for another 3 minutes. Add the lamb,
bring to a boil, and lower the heat to a gentle simmer. Cook covered for 1
to 1-1/2 hours for ground lamb or 1-1/2 to 2 hrs for cubes, stirring from
time to time. The meat should be soft; if not continue cooking until it is.
Raise the heat and cook uncovered another 10 minutes or until the sauce is
thick (becomes gravy-like). Taste for seasoning (adjust with salt and pepper)
and serve garnished with cilantro (I actually stir it in after taking pan
off heat). Six servings.
Adapted from Fran McCullogh's The Low-Carb Cookbook for Thai-Style Beef Curry
Note: A friend tried this recipe substituting Thai roasted red chili paste
and basil for the curry paste and cilantro respectively and it came out
much milder but still quite good.
From: Becky Coleman on the PaleoFood list. Posted 4 May 1999.