This is one of my favorite curries, Thai Lamb Curry.

Every Thai meal is a delicate balance of flavors. The curries are both, tart and creamy sweet. While the cooking of Thailand has borrowed from other countries, like stir-fries and steamed dishes from China or spices from India. These influences have been shaped into a cuisine whose tastes and fragrances are uniquely Thai.

This dish is prepared with a light different curry paste then the one I posted under „Curry“.
The reason is, that other curries are sometimes a bit „dry“ on their own. This is no problem, if you have a few side dishes like it is normal in Thailand.

I like this curry as a „lonely“ main meal with rice. Therefore I like to have  lots of sauce.

Ingredients:

1kg of diced lamb – this time I used a small leg of lamb.
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large onions, chopped
4 tablespoons oil
2 stems lemongrass, white part only, sliced
6 cloves garlic
3 cm fresh galangal, roughly chopped
10 cm piece fresh ginger, roughly chopped
2 1/2 teaspoons ground turmeric
1 teaspoon tamarind paste
2 large hot red chillies, roughly chopped
1 teaspoon shrimp paste
3 tablespoons oil, extra
2 small cinnamon sticks
1/8 teaspoon ground cloves
3 cups (750ml) coconut milk
1 cup (250ml) coconut cream, or double cream

How to do.

Here I take the chance to go with you through a few steps of meat cutting.

 
Hold the leg upside down and on the bone. Then cut with your knife along the bone till its completely
removed. If you are not experienced, may be try a butchers glove, as I use, for safety too. Next step,
remove the silver skin, by pulling and soft cutting, you won’t loose meat.

Combine the lamb, salt, pepper, onion (about 2/3 of the onions) and oil. Heat the wok or heavy based pan until very hot.
Add the lamb and onion mixture in several batches and brown well. Remove from wok and keep on side.
Mix all other ingredients, (except 1/3 of onions, cinnamon and cloves) with the extra oil into a food processor and mix well until you receive a smooth paste.

 
Then remove big sinews and skin or stringy parts. Last step, cut the meat into roughly 2×2 cm pieces.

Reheat the wok, add the remaining onion and the „curry paste“ (notice that there is no curry in this paste, we still call it curry) and cook over medium heat for about 3-4 minutes, stirring constantly. In this stage I use onion and paste to keep the paste from burning and add a bit texture.

 
Brown the lamb and onion mixture in batches. Now cook through your curry paste and remaining onions.

Now add the lamb and onion mixture, the cinnamon and clove.Heat through and then add the coconut milk and cream. Simmer, first covered, then uncovered for  35-45 minutes or until lamb is tender. The lamb should melt in your mouth. Stir occasionally.

 
Add the coconut and cream mixture and simmer until lamb is real tender. You will see how the liquid reduces and you get your finished creamy curry.

This is the same lamb curry made with the curry paste as described in the article „Curry“, made earlier this year.

Tips.

Serve with white rice and fresh coriander. A nice, cool glass of Sauvignon Blanc will round up this delicious meal. This curry is very rich, if you want you can add a fresh salad. And in case you made it „too hot“ serve plain yoghurt on side.
This is a basic Thai curry. Instead of lamb you can use fish, vegetables, beef, pork or chicken. Enjoy !