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Curry is used with many Thai dishes. I prefer to use coconut milk when I make curry because I believe that the coconut adds a lot of flavor to any dish. In Thailand, they generally do not use a lot of sauce for this recipe, but since my family loves the sauce, especially with steamed jasmine rice, I include plenty of it. INGREDIENTS:
10 oz. lamb (cut into pieces approximately 1 inch square) PREPARATION:
1. Heat ½ coconut of the coconut milk in a wok using a medium heat setting for approximately 3 minutes. Stir occasionally. Makes 3 Servings Tip: You can add red chili peppers if you like it hot and spicy.
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SiriNik@TryCookingThai.com |
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