Dan Gordons Thai Lamb Curry Recipe

• 1 x (3- to 4-lb.) leg of lamb, boned and cubed into 2 inch chunks
• 2 stalk lemon grass, top third discarded, rest minced
• 15 x cloves garlic, minced
• 1 lrg knob ginger, peeled and finely minced
• 1 lrg onion, coarsely minced
• 2 Tbsp. extra virgin olive oil
• 1 1/2 x to 3 Tbsp. Thai red curry paste
• 1 Tbsp. shrimp paste
• 1 x (14-oz) can coconut lowfat milk
• 1/4 c. Thai or possibly Vietnamese fish sauce

Directions