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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender. | 2. Do not let mixture burn. | 3. Stir in the curry paste and lime leaves. | 4. Stir over a low heat for a few minutes until very fragrant. | 5. Add the lamb, tomatoes in juice and capsicum. | 6. Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream. | 7. Cover and simmer on the lowest heat for 1 hour or until lamb is tender. | 8. Stir occasionally. | 9. Serve with Jasmine rice sprinkle cashew nuts over to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	750		boneless chopped lean	908334.0	0.0	57425.76	73449.18
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
lemongrass	1		bruised chopped	-	-	-	-
thai red curry paste	2	tablespoons		-	-	-	-
kaffir lime leaf	1	teaspoon	bottled	-	-	-	-
tomato juice	425			26321.964	5465.6784	1316.0982	449.0217
red capsicum	1		diced	-	-	-	-
coconut cream	1	can		1187.4063	23.928	13.0615	124.7856
cashew nut	1/2	cup		-	-	-	-
cooking oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.