Green Lamb Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb shoulder or 1 lb lamb loin, thinly sliced
• 2 (14 ounce) cans coconut milk
• 1/4 cup green curry paste (small cans sold at thai or asian markets)
• 3 japanese eggplants, 1/2 inch cubes
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 10 kaffir lime leaves (sold at asian markets)
• 1/2 cup thai holy basil or 1/2 cup other fresh basil leaf
• 1 red bell pepper, thinly sliced

Recipe

• 1 in large saucepan, warm 1/2 cup coconut milk over medium heat until it boils and simmer 5 minutes.
• 2 add curry paste and cook 2 minutes.
• 3 add sliced lamb and stir fry 4 minutes.
• 4 add coconut milk, eggplant, red pepper, fish sauce, sugar, salt and 5 lime leaves.
• 5 simmer for 10 minutes, stirring occasionally.
• 6 taste and adjust seasoning with more fish sauce or sugar.
• 7 slice remaining lime leaves into very thin strips.
• 8 add lime leaves and basil.
• 9 serve over jasmine rice.