Thai
Thai - Curries
Mint Leaves Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g lamb shoulder, cubed
- • 1 cup mint leaves
- • 3 tbsp yellow curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 1 cup sliced potato
- • 2 tbsp tamarind pulp
Preparation Steps
1
Phase 1
Fry the yellow curry paste in half the coconut milk until fragrant.
2
Phase 2
Add the lamb and brown on all sides.
3
Phase 3
Add the remaining coconut milk, fish sauce, palm sugar, and tamarind; cover and simmer for 45 minutes.
4
Phase 4
Add the potatoes and cook until tender.
5
Phase 5
Stir in the mint leaves just before serving.