Red Curry Lamb Rice

Red Curry Lamb Rice

Overview

After eating Gongmi No. 1, the rice grains are uniform, bright in color, mellow and long, and full of aroma. People can't help but think of Thai rice, and then think of red curry beef rice. I happened to have red curry and lamb brought back from Thailand at home, so I made a red curry lamb rice. The rice was oily and shiny, fragrant and soft, and paired with the red curry lamb, it was fragrant and refreshing, with a long aftertaste.

Tags

Ingredients

Steps

  1. Take 300g rice

    Red Curry Lamb Rice step 1

  2. Rinse 2-3 times, add water in a ratio of 1:1.3, and soak for 20 minutes

    Red Curry Lamb Rice step 2

  3. Steam in electric pressure cooker

    Red Curry Lamb Rice step 3

  4. After shaping, use chopsticks to fluff evenly and simmer for 7-8 minutes

    Red Curry Lamb Rice step 4

  5. The oily rice comes out of the pan

    Red Curry Lamb Rice step 5

  6. Pick the broccoli, soak it in light salt water for 10 minutes, wash it repeatedly, and blanch it in water

    Red Curry Lamb Rice step 6

  7. Peel potatoes, carrots, and green onions, wash and cut into pieces, stir-fry mushrooms in water, soak fungus and cut into pieces, and slice ginger

    Red Curry Lamb Rice step 7

  8. Lamb slices

    Red Curry Lamb Rice step 8

  9. Add olive oil to the wok and sauté shallots, ginger slices and five-spice powder

    Red Curry Lamb Rice step 9

  10. Add mutton and stir-fry

    Red Curry Lamb Rice step 10

  11. Add potatoes, carrots, mushrooms and fungus and stir-fry

    Red Curry Lamb Rice step 11

  12. Add appropriate amount of water and bring to a boil

    Red Curry Lamb Rice step 12

  13. Add curry powder

    Red Curry Lamb Rice step 13

  14. Simmer over high heat for about 5 minutes to reduce the juice

    Red Curry Lamb Rice step 14

  15. Plate.

    Red Curry Lamb Rice step 15