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| Photo: Lamb curry with Thai rice recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lamb curry with Thai rice Recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Lamb curry with Thai rice.
Recipe facts:
Makes: 20 mins to prepare and 40 mins to cook
Serves: 4
Ingredients
50ml groundnut oil
450g Tesco diced lamb
1 large onion, finely sliced
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
½tsp red chilli flakes
1tbsp fish sauce
1tbsp soft light brown sugar
juice of 2 limes
250ml lamb stock
salt
pepper
a few chive stalks, roughly chopped
200ml jasmine rice, rinsed in several changes of cold water, then drained
Combine the ground spices, ginger, garlic, fish sauce, sugar, lime juice and seasoning in a mixing bowl. Whisk until the sugar has dissolved. Add the diced lamb to the mixture and leave to marinade for at least 30 minutes. Remove the lamb from the marinade when you are ready to cook; reserve the marinade for later.
Heat the groundnut oil in a large casserole dish or wok and heat over a high heat until hot. Sear the lamb for 2-3 minutes, stirring occasionally. Lower the heat and add the onion, stirring well. Add the reserved marinade and the lamb stock, stir well and bring to a simmer. Simmer the lamb for 20 minutes until soft and the sauce has reduced.
Meanwhile, place the drained rice, hot water and a little salt in a large saucepan. Bring to the boil over a high heat, then cover with a tight-fitting lid and reduce to a gentle simmer. Simmer for 15-20 minutes until the rice is tender. Remove the rice from the heat and keep covered with the lid for 5 minutes. Fluff with a fork when ready to serve then spoon into bowls. Top with the lamb curry.
Garnish with chopped chives and chive stalks before serving.
More Rice Recipes:
Thai red curry and chicken rice
Coconut rice with passionfruit jelly
sesame & ginger rice balls
Vietnamese rice paper rolls
Tuna sashimi with coconut rice
Chicken and avocado rice salad
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