Hi, I am Kate. Today, I’m gonna show you how to prepare green curry lamb recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Green Curry Lamb Recipe
Green Curry Lamb is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Green Curry Lamb is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook green curry lamb using 19 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Green Curry Lamb:
- Make ready 600 gram lamb meat
- Get 3 tablespoon cooking oil, for sauteing
- Take 2 lemon grass, bruised
- Get 7 pieces kaffir lime leaves
- Take 250 ml water
- Take 750 ml thickened coconut milk
- Get 1-2 tablespoon chopped coriander leaves (optional)
- Make ready Spices (ground) :
- Get 15 large grean chillies, remove the seeds (I use 3 tbs paste)
- Take 3 shallots
- Make ready 5 cloves garlic
- Prepare 2 cm gingger
- Prepare 1 cm turmeric
- Prepare 1 cm galangal
- Get 1 tablespoon chopped coriander root
- Take 1 teaspoon pepper
- Get 1/2 teaspoon cumin
- Get 1/2 teaspoon fennel
- Take 1/2 teaspoon salt
Instructions to make Green Curry Lamb:
- Clean the meat from the veins and cut into cubes 2 cm in size, set aside. - Heat cooking oil in a skillet, saute the spices until fragrant, add lemongrass, kaffir lime leaves, galangal and the meat. Stir until the meat is stiff, add a little water.
- Cook until it boils, then cover the pan. Open water runs out and the meat is not tender, add enough hot water. - Add coconut milk, stir until boil. Next to the fire, keep cooking until the coconut milk is oily and the gravy thickens.
- Remove to the serving bowl, sprinkle with coriander leaves and serve with Rice, Cake Rice or Roti.
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