Thai Red Curry with Lamb ChatGPT

Name: Thai Red Curry with Lamb ChatGPT
Cuisine: Asian, Thai
Ingredients: 2 kg lamb shoulder or leg, cut into bite-sized pieces; 3-4 tbsp Thai red curry paste (3-4 adjust to taste); 2 cans (800 ml) coconut milk; 1 large onion, sliced; 4 cloves garlic, minced; 1 tbsp ginger, minced; 2-3 tbsp fish sauce (2-3 adjust to taste); 2 tbsp brown sugar; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2-3 kaffir lime leaves (optional); 1-2 tbsp lime juice; Fresh Thai basil leaves, for garnish; Fresh cilantro, for garnish; Cooked jasmine rice, for serving

10 steps

Enjoy your rich and flavorful Thai Red Curry with Lamb! The main difference between coconut milk and coconut cream is the fat content and thickness: Coconut Milk: Thinner and has a lower fat content. It's made by blending coconut meat with water, then straining it. It gives a lighter, more liquid consistency to curries. Coconut Cream: Thicker and richer with a higher fat content. It's made in a similar way to coconut milk but with less water, resulting in a creamier texture. It can make your curry richer and creamier. If you use coconut cream, your curry will be thicker and more luxurious. You might want to balance it with a bit more liquid, such as water or broth, to avoid it being too thick

Updated at: Mon, 10 Jun 2024 03:06:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1017.7 kcal (51%)

Total Fat85.6 g (122%)

Carbs13.7 g (5%)

Sugars5.7 g (6%)

Protein50.1 g (100%)

Sodium905.7 mg (45%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2kglamb shoulder

or leg, cut into bite-sized pieces

3 TbspThai red curry paste

3-4 adjust to taste

800mlcoconut milk

1 Tbspginger

2 Tbspbrown sugar

Fresh Thai basil leaves

Instructions

Step 1

Prep the Lamb: Season the lamb pieces with a bit of salt and pepper.

Step 2

Sauté Aromatics: In a large pot, heat a bit of oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant.

Step 3

Cook the Lamb: Increase the heat to medium-high and add the lamb. Cook until browned on all sides.

Step 4

Add Curry Paste: Stir in the Thai red curry paste and cook for another 2-3 minutes to let the flavors meld.

Step 5

Add Coconut Milk: Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer.

Step 6

Simmer: Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender. Stir occasionally.

Step 7

Add Bell Peppers: About 15 minutes before the curry is done, add the sliced bell peppers.

Step 8

Season: Stir in the fish sauce, brown sugar, and kaffir lime leaves (if using). Adjust the seasoning to taste with more fish sauce or sugar if needed.

Step 9

Finish: Just before serving, stir in the lime juice. Garnish with fresh Thai basil and cilantro.

Step 10

Serve: Serve the curry hot over cooked jasmine rice.

View on ChatGPT

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