Put oil into a large saucepan with onion and cook gently for five minutes then add the curry paste and kaffir lime leaf and cook for a few minutes longer. Add the lamb and stir around to coat with the curry spices then add the stock, coconut milk, fish sauce and carrot and cook for about 35 minutes, adding extra water if necessary. Then add potatoes and cook until the lamb is tender, about an extra 20 to 25 minutes. Blanch the snow peas for one minute only in boiling salted water then add them to the curry. Serve in big rice bowls over a bed of Jasmine rice then garnish with fresh coriander or mint. Serves 4 Per serving: 800 Calories (kcal); 51g Total Fat; (54% calories from fat); 14g Protein; 81g Carbohydrate; 1mg Cholesterol; 78mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2551g)|
|Recipe Makes: 1|
|Calories from Fat: 5154 (88%)|
|Amt Per Serving||% DV|
|Total Fat 572.7g||764 %|
|Saturated Fat 271.4g||1357 %|
|Monounsaturated Fat 225.9g|
|Polyunsanturated Fat 43.6g|
|Cholesterol 675mg||208 %|
|Sodium 2692.4mg||93 %|
|Potassium 4518mg||119 %|
|Total Carbohydrate 98.1g||29 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 88.8g|
|Protein 87.9g||126 %|
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Calories per serving: 5879
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