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Prep Time
5 Mins -
Cook Time
45 Mins -
Serves
2 People -
Heat Level
Medium
Ingredients
- 1 tablespoon (15g) of Cambodian Siem Reap Kroeung paste
- 1 teaspoon (5g) of vegetable oil (or olive oil)
- 1 onion finely diced
- 400g of mutton (or lamb) to bite size pieces
- 1 thumb-sized root of ginger finely chopped into matchsticks for garnish
- 1 handful of chopped coriander for cooking & garnish
- 200ml of coconut milk
Method
Heat the vegetable oil (or olive oil) in a sauce and then add the finely diced onions and cook until golden.
Add diced mutton into the saucepan and leave to sear for a few minutes and then add the lovely spiced packed Cambodian Siem Reap Kroeung p aste. Then add 50ml of water and then leave to simmer a few minutes.
Then add the coconut milk along with the half the finely chpped coriander into the saucepan and leave to cook on a medium heat for around 45 minutes (or until the mutton is tender). Slightly beat a stalk of lemongrass and then add into the saucepan as this can really help to elevate the rich flavours.
Garnish with the sliced ginger and the remaining finely chopped coriander. For an added crunch of flavour, lightly fry the sliced garlic and then sprinkle over the top the dish. And lastly garnish with a Thai basil leaf (or just normal basil leaf).
Serve with sticky Thai rice cooked in an equal a mixture of coconut milk and water. Also can be garnished with chopped coriander, sliced garlic flakes
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