Drug Repair & Recovery: Lunch/Dinner Recipe
Lamb Red Curry
(Serving 4 – 6)
Ingredients
– 3 tablespoons of red curry paste (Paenang)
– 1 sliced onion
– 3 cloves of crushed garlic
– 2 cups of broccoli
– 1 cup of sliced carrots
– 1 cup of cauliflower
– 2 cups of chopped Silver beet or spinach
– 2 cups of cubed pumpkin
– 1 kg of diced lamb
– 4 cups of chicken stock
– 200 mls of coconut cream
– Rice
– Salt and pepper to taste
Preparation
Step 1: Put lamb onto a slow simmer in the chicken stock for 1 hour, add the cubed pumpkin and sliced carrots.
Step 2: Fry the onion, garlic and curry paste for 3 to 5 minutes, until the onions go soft and add to the simmering stock.
Step 3: Add the vegetables and coconut cream to the stock and simmer for a further 40 minutes over a low flame
.
Step 4: Serve over a bed of rice.
Again, could it be simpler?
Enjoy
a:)
