Ingredients and Weight:
- Lamb shoulder, boneless and ground: 1 pound (454 grams)
- Green curry paste: 4 tablespoons
- Coconut milk: 1 can (13.5 ounces)
- Bamboo shoots, canned: 1 cup (140 grams)
- Bell peppers, green and red: 1 each, diced
- Onion, yellow: 1 medium, diced
- Palm sugar or brown sugar: 2 tablespoons
- Fish sauce: 1 tablespoon
- Lime juice: 1 tablespoon
- Cilantro, chopped: 1/4 cup
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Combine the lamb, green curry paste, and 1/4 cup of coconut milk in a bowl. Mix well and form into 1-inch balls.
- Heat a large skillet or wok over medium heat. Add the remaining coconut milk and bring to a simmer.
- Add the lamb balls and cook for 5 minutes per side, or until browned all over.
- Add the bamboo shoots, bell peppers, onion, palm sugar, fish sauce, and lime juice. Cook for 15 minutes, or until the vegetables are tender and the sauce has thickened.
- Stir in the cilantro. Season with salt and pepper to taste.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Fat: 20 grams
- Carbohydrates: 20 grams
- Sodium: 500 milligrams
Dish Characteristics:
- Tender lamb balls in a flavorful green curry sauce
- Balanced sweetness, spice, and acidity
- Vibrant green color from the green curry paste
- Topped with fresh cilantro for a pop of herby freshness
User Comments:
- "Amazing flavors! The lamb was succulent, and the curry sauce was perfectly balanced."
- "This dish is a great introduction to Thai flavors for American palates."
- "The green curry lamb balls are a must-try! They're addictive and pair well with rice or noodles."
Special Precautions and Tips:
- Use high-quality green curry paste for the best flavor.
- If you don't have palm sugar, use brown sugar instead.
- Adjust the spice level of the curry paste to your preference.
- Serve the lamb balls hot, garnished with additional cilantro and lime wedges.
