Chiang Mai Curry with Rice
A wonderfully hot and tasty curry with a fiery flavour, which can be made with Lamb, chicken or beef, great dish for St. Valentines Day. Ideal with rice, noodles or on its own.
Serves 2 – 3
1lb lamb, chicken or beef strips
1 tbsp olive oil
2-3 cloves garlic – coarsely chopped
2 tbsp red curry paste
275ml/½ pt coconut milk
125ml/4floz vegetable stock
1 inch root ginger – finely chopped
2 tbsp fish sauce
1 dsp soft brown sugar
1 tbsp turmeric
1 dsp lime juice
1-2 chillies chopped
To serve coriander leaves
Trim any visible fat from the “meat” and cut them into fine slivers.
Heat a wok until you can just about see smoke rising. Add the oil, garlic, chillies and curry paste and cook for a further 3-4 minutes to develop the flavour. Add the coconut milk, stir well and continue to simmer for 5 minutes.
Add the “meat”slivers and stock and allow to cook for 4-5 minutes, until the lamb is tender and almost ready. Add the ginger, fish sauce, sugar, turmeric and lime juice and continue cooking for 5-6 minutes until the flavours infuse. Serve with rice or noodles and garnish with coriander.