Red Curry-Coconut Lamb

5 Jul

Good morning guys! I hope everyone had a nice 4th of July. We spent it with family pigging out on wings and gluten-free desserts. Let me be the one to warn you…just because something is “Gluten-Free”, doesn’t reduce the risk of waking up feeling like complete hell the next day! I have found that my body does not do well with sugar of ANY kind. This is an uphill battle I will probably fight for my entire life.

Anyhow…Lately, I have been getting extremely bored with my usual style of cooking. I have realized that most cooks have somewhat of a signature style of cooking…using a set of “go to” spices and seasonings to flavor their food. Although I cook different cuts of meats, somehow, they all usually come out tasting very similar to one another. Well, I’m BORED! Bored of myself! I was feeling like I was in a cooks equivalent of a writer’s block. Pretty sucky…and lame. Don’t get me wrong…my style of cooking is effin delicious. I just needed to spice things up…literally.

I figured that most people cook according to their cultural background. I cook like my grandmother, which is very latin influenced. Lots of garlic powder, cumin, lemon, bitter orange, etc. I thought I would start by looking into dishes that I love, that are influenced by some other culture other than Latin America. One of my favorite foods is Indian/Middle Eastern. YUMMMM!! Just thinking about it makes my mouth water. How good is butter chicken, seriously??? I want to bathe in that sauce…okay maybe not bathe but you get the point.

Here is a simple recipe I came up with the other night for ground lamb. Enjoy!

Red Curry-Coconut Lamb

  • 1 lb ground lamb
  • coconut oil/olive oil
  • 3 garlic cloves minced
  • 1 package of frozen onions and peppers (boiled and drained)
  • salt and pepper for seasoning
  • half can of FULL FAT ORGANIC coconut milk
  • 2 Tbsp of Red Curry Paste (I used Thai’s Kitchen Organic)

Heat oil over medium heat in a large skillet. Add garlic and sauté for a minute. Add lamb and cook until lamb is almost cooked through. Add onions and peppers, salt and pepper, and mix.

Pour coconut milk into bowl. The fat should have separated from the liquid so make sure to include the chunks of fat as well. Heat in microwave for 30 seconds. Add red curry paste and whisk until combined. Pour coconut curry sauce over the lamb and reduce to low heat. Let simmer for about 10 minutes.

Serve over spaghetti squash or cauliflower rice. Enjoy!!!

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