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Dry coconut cream red curry with lamb, paste recipe (Pananng kae)
from: vishwaIngredients
- 200 gm lamb chops
- 20 gm red curry paste
- 5 gm cumin powder
- Tbsp fish sauce
- 20 gm palm sugar
- 3 to 5 kaffir lime leaves (julienned)
- 400 ml coconut cream
- One each - red, yellow and green bell peppers (cubed)
- 5 basil leaves
- 1 small egg plant
Method of making dry coconut cream red curry with lamb
Boil lamb chops in hot water till half cooked. Heat oil in pan, add red curry paste and sauté well. Add palm sugar, cumin powder and mix them well.
Pour in coconut cream and fish sauce. Add kaffir lime leaves and basil leaves together. Finally, add bell peppers and the lamb chops.
Let the curry simmer till the chops done. Reduce till thick and serve hot with steamed jasmine rice.
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