THAI CURRY LAMB

1. Lemongrass
2. Thai Bail
3. Purple Onion
4. Garlic
5. Ginger
6. Cilantro
7. Red/Green chili pepper
8. Lime
9. Lime skin
10. Lime leaves

11. Brown sugar
12. Mirin
13. white pepper
14. Sea salt
15. Coconut milk
16. Curry powder
17. Fish sauce

18. Leg of Lamb (3lbs)


*I love Thai curry, the majority of the ingridents are veggi.... but I dont like japanese and indian.. too much spices!

*Oilve oil, high heat, seal lamb (chop into chunks), season the lamb with sea salt and pepper.
Brown all sides, set it aside (on a plate)

*Blend up 1-12, put it into pan, fry it with the oilve oil and lamb juice!!
add brown sugar, fish sauce, white pepper, sea salt , mix well till the aroma is out!

*Add curry powder, mix well

*Put the lamb back to the pan, mix well, cover it up, low heat, add Coconut milk, cook till the meat is NICE & TENDER!!

*Get a bowl of Thai Jasmine rice, and...................... Drumrolls................ ENJOY!!!



** Can substitue lamb with beef, Duck, or chicken... just use the kind of meat that has stronger and meaty flavor!

**Thai curry is not only very aromatic (the aroma from all the veggi and spices), but also has this sweetness from brown sugar and purple onion, a bit sourness from lime, the Spicyness from Red/Green chili pepper, and then finally ROUND it all UP with the creaminess of Coconut milk!!

**ALL the flavors balance each other out, no one overpowers the other, yet you can taste each and every Unique flavor!!!


**I heard that Lamb is acutally very good and can boost up our energy, esp. during this HOT summer! I think this dish can be eaten all year around... cuz during COLD winter, lamb can warm you up!