Green Curry Lamb

Tanni is a another talented cook of the South Arm Community Kitchen. This week, she prepared a set menu (printed out nicely and put on display) for the cooking class. Her initial plan is to make a salad and garlic toast as the appetizers, Green Curry Lamb as the main entree and finally a sweet rice soup/congee as dessert. But unfortunately, with the boiling water advisory still on, she decided to drop off the salad as a safety precaution.

I’ll start off with the main entree. Green Curry Lamb. It was a great dish to be served with steam rice. The Green Curry Lamb is loaded with rich flavour from lemon grass, coconut milk and palm sugar.

Ingredients

• 2 lbs lamb shoulder, chopped into bite size
• 2 pcs garlic, minced
• 2 onions, sliced
• 2 tablespoons green curry paste (add more if you like it spicy)
• 3 tablespoons fish sauce
• 1 lbs potatoes, peeled and cut into bite size
• 2 shallots, sliced
• 2 sticks of lemon grass, cut into 1 inch pieces
• 3 tablespoons palm sugar
• 1 can (400g) coconut milk

Instructions

Bring a pot of water to a boil to blanch the lamb. This is to remove the impurities from the meat. You may add a couple pieces of ginger or waterchestnuts or some rice wine in the boiling water to remove the strong odour from the lamb.

Heat 2 tablespoons of oil in a large frying pan.  Fry the shallots, garlic, lemon grass and onion until fragrant and the onion is soft.

Add in the blanched lamb and green curry paste. Stir fry for a few minutes.

Add in 1/2 can of the coconut milk, palm sugar, fish sauce and enough water to cover the meat. The palm sugar gives this dish a unique sweetness and should not be replaced with other type of sugar.  Bring it to a boil and cover and let simmer on medium low heat for at least 45 minutes depending on the toughness of the lamb.

Add in the potatoes and cook for another 30 minutes.Add in the remainder 1/2 can of coconut milk just before you serve. You may omit this if you are watching your diet.

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