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)
1 can coconut milk (13½ oz. size)
4 tbsp. curry paste
4 tbsp. fish sauce
¼ cup palm sugar
1 cup roasted peanuts
¼ cup basil leaves
¼ cup red sweet pepper (sliced thin)
1 pinch salt

PREPARATION:

1. Heat ½ coconut of the coconut milk in a wok using a medium heat setting for approximately 3 minutes. Stir occasionally.
2. Add the curry paste and reduce to a low heat setting and stir constantly for about 2 minutes.
3. Add the lamb and continue to stir constantly for 5 another minutes, then add the remaining coconut milk and stir occasionally for 5 more minutes.
4. Add the fish sauce, palm sugar, salt, roast ground peanuts, red sweet peppers, and basil leaves, then stir until mixed and remove from the heat.
5. Serve with steamed jasmine rice.a

Makes 3 Servings

Tip: You can add red chili peppers if you like it hot and spicy.