Lamb And Pineapple Coconut Curry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can coconut milk
• 2 teaspoons thai red curry paste
• 14 ounces lamb loin, trimmed and thinly sliced
• 1 tablespoon thai fish sauce
• 1 teaspoon palm sugar or 1 teaspoon light brown sugar
• 1 tablespoon tamarind juice, make by mixing tamarind paste with warm water
• 2 kaffir lime leaves, torn
• 1/2 medium pineapple
• 1 fresh red chile, seeded and finely chopped

Recipe

• 1 begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. you should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
• 2 bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
• 3 peel and chop the pineapple. then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. return the mixture to the pan and stir until well mixed. continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
• 4 add the sliced lamb and stir in the fish sauce, sugar, and tamarind juice. stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the lamb is no longer pink.
• 5 add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. reduce the heat and simmer gently for 3 minutes, or until the lamb is fully cooked. sprinkle over the chili and serve immediately.