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Categories:
peanut oil lamb shoulder curry paste coconut cream beef fish sauce palm sugar peanut butter fresh kaffir lime leaves bamboo shoots red pepper green beans cilantro
Viewed: 27 - Published at: 5 years agoIngredients
- 1 tbsp peanut oil
- 3 1/3 lbs boneless lamb shoulder, cut into 2-inch pieces
- 1/2 cup curry paste
- 2 1/2 cups coconut cream
- 1 cup beef or chicken stock or water
- 2 tbsp fish sauce
- 1/4 cup grated palm sugar or packed brown sugar
- 2 tbsp peanut butter
- 4 None fresh kaffir lime leaves
- 1 can (8 oz) sliced bamboo shoots, drained and rinsed
- 1 None red pepper, seeded and thinly sliced
- 7 oz green beans, trimmed
- 1/2 cup loosely packed cilantro leaves
Method
- Heat the oil in a Dutch oven on high heat. Cook the lamb, in batches, until browned. Return all the lamb to the pan.
- Add the curry paste and cook, stirring, for 1 min or until fragrant. Stir in the coconut cream, stock, fish sauce, sugar, peanut butter and lime leaves and bring to a boil. Reduce the heat to low; simmer, covered, for 2 hours or until the lamb is tender.
- Add the bamboo shoots, pepper and beans and cook, covered, for a further 10 mins or until the vegetables are tender. Season to taste.
- Serve the curry topped with cilantro.
