Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: SERVES 4-6 (with rice)
- 1-2 pounds lamb shoulder (chicken can also be used), cut into cubes or pieces
- 2+1/2 cups good-tasting chicken or beef stock
- 1/3 cup diced onion
- 3 bay leaves
- 1-2 potatoes, cut into chunks
- optional: 1 whole star anise
- 1/4 cup fresh basil
- FOR THE CURRY SAUCE:
- 1 thumb-piece ginger, grated
- 4-5 cloves garlic
- 1 stalk lemongrass , minced - see link for instructions, OR 2-3 Tbsp. frozen prepared lemongrass
- 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes or cayenne pepper
- 1/4 cup chopped unsalted cashews (+ a few more for garnish)
- 1 tsp. ground coriander
- 1 tsp. whole cumin seed
- 1/2 tsp. white pepper
- 1 tsp. turmeric
- 1/8 tsp. cardamon
- 1 tsp. tamarind, or substitute 1 Tbsp. lime juice
- 1 Tbsp. brown sugar
- 3/4 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. fish sauce
- 1 14 ounce (400 ml) can coconut milk (not lite)
- Place stock in a large pot over high heat. Add the meat, onion and bay leaves. If using fresh lemongrass, also add the upper leftover stalk pieces. Bring to a boil then reduce to low, until you get a nice simmer. Cover or partially-cover with a lid and simmer 40 to 80 minutes, stirring occasionally, until meat is tender or near-tender (You can also choose to skip this step - see note below recipe).
- Add all 'curry sauce' ingredients, stirring with each addition. Also add the potatoes and whole star anise (if using). Return to a boil, then continue simmering 30 more minutes or until potatoes are tender. Stir occasionally.
- Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
- Transfer to a serving bowl, or plate up on individual plates or bowls. Top with a few more cashews and fresh basil. Serve with Thai jasmine rice, and ENJOY!
Time-Saving Tip: In this recipe I have chosen to pre-boil the meat for more tenderness - it takes longer, but I find the resulting taste worth it. However, if you're in a hurry, you can easily cut back on this step (if simmering meat 30 minutes or less, leave off lid or reduce stock to 2 cups).
Other Vegetables: Other vegetables that can be used in this curry include eggplant, green beans, and tomato.