Sereh skewers with coconut curry

Name: sereh skewers with coconut curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 shallots; 3 cm fresh ginger root; 1 bag fresh coriander 15 g; 1 bag fresh fresh mint 15 g; 500 g lamb shreds à la minute; 1 egg; 12 stems lemongrass lemongrass; 400 g pandan rice; 2 tablespoons green Thai curry paste pot; 4 dl coconut milk; 50 g grated coconut; 100 g salted cashew nuts

A tasty recipe. The main course contains the following ingredients: meat, shallots, fresh ginger root, fresh coriander (15 g), fresh mint (15 g), lamb shanks à la minute, egg, sereh (lemongrass), pandan rice, green Thai curry paste (pot), coconut milk , grated coconut and salted cashew nuts.

Ingredients

Kitchen Stuff

food processor

Directions

Chop and finely chop the shallots. Ginger peel and finely grate. Cut stalks of fresh herbs. Cut lamb pieces into pieces. Turn the lamb, shallots, ginger and half of fresh herbs with egg into a fine mass in the food processor. Add lamb minced in 12 portions. To knead each stem of lemongrass serving minced meat.
Preheat the oven grill. Cook the rice according to the instructions for use. Cook curry paste with coconut milk and coconut in saucepan and reduce slightly on low heat. lemon grass skewers under oven grill in about 15 minutes on all sides golden brown and cooked grilling. Diced the cashew nuts and the rest of the fresh herbs and mix them with cooked rice. Place skewers and rice on serving dish, serve curry sauce separately.