Coconut-Lamb Curry, Thai Style

19 40 864
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Coconut-Lamb Curry, Thai Style
Health Rating

Ingredients


2 pepper(s) Red Thai chili pepper (curry paste, 2 to 5, stems removed - 2 will add mild heat and 5 will kick your ass!)
57 gm Lemongrass (1 stalk)
1 piece, 1-inch Ginger root (curry paste, peeled and sliced)
1 medium shallot(s) Shallots (curry paste, diced)
1 tsp Cumin (curry paste)
1 tsp Coriander, ground (curry paste)
1 medium pepper(s) Red bell pepper (curry paste)
1 whole lime(s) Lime juice (fresh) (curry paste)
1 bunch Cilantro (coriander) (curry paste)
1/4 cup Thai basil, fresh (curry paste, about a handful, you can use regular basil if needed)
2 tbsp Ghee (base and meat)
454 gm Lamb, leg, lean (base and meat, can use shoulder, cut into 1 1/2 inch pieces)
1 can(s) (13.5 oz) Coconut milk (base and meat, guar gum-free)
1 tsp Bulletproof Brain Octane Oil (base and meat)
1/2 cup Chicken broth (stock) (base and meat, can use vegetable stock)
3 stalk (100gm) Broccoli, stalk (base and meat, cut into medium-sized pieces)
1/2 medium head Cauliflower (base and meat, cut into medium-size pieces)
1 pinch Himalayan sea salt (base and meat, can use sea salt)
2 cup White rice, medium-grain, dry (base and meat - optional, Brain Rice)

Instructions


1. For the curry paste:

  • Put all of the curry paste ingredients in the bowl of a food processor or blender and blend until smooth.
  • If you use a small blender, you can add some of the coconut milk to make it blend easily.

 

2. For the base and meat:

  • Melt 1 tbsp. ghee in a large saucepan.
  • Add the lamb and lightly cook until it just starts to change colour at the edges.
  • Remove the meat and set aside.
  • Add the curry paste to the same pan (the lamb will already have given a wonderful base of flavour to the pan and ghee).
  • Add the remaining tbsp. of ghee and cook over medium heat for 3 to 4 minutes.
  • Add half of the coconut milk and simmer uncovered for 10 minutes. The curry should begin to thicken.

 

3. While the sauce simmers, heat the oil over medium heat in a separate large saucepan. Add the lightly cooked lamb, turning the pieces to brown on all sides but taking care not to char them and cook until medium-rare, 7 to 8 minutes. Once the lamb is ready, add it to the curry pan along with the remaining coconut milk, chicken stock, broccoli and cauliflower.

4. Serve the curry over Brain Rice for a carb day, or serve it straight up with veggies for a low-carb day.

Nutrition Facts

Per Portion

Calories 864
Calories from fat 300
Calories from saturated fat 220
Total Fat 33 g
Saturated Fat 24.5 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.2 g
Cholesterol 97 mg
Sodium 242 mg
Potassium 1614 mg
Total Carbohydrate 102 g
Dietary Fiber 4.4 g
Sugars 4.1 g
Protein 39 g

Dietary servings

Per Portion


Grain 2.8
Meat 1.3
Vegetables 3.9

Energy sources


Pygal47%467.37277376896134186.8722140826732535%311.0140277623837249.2309702516083718%332.3919420920905121.2874819163180947%35%18%CarbohydratesFatProtein

Recipe from:
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