Stir-fried Lamb, Shrimp And Pineapple (padd Moo, Goong, Sapparod

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 garlic cloves, lightly pounded
• 6 ounces lean boneless lamb, sliced across the grain into thin 3-inch strips
• 2 cups fresh pineapple, cut into bite-sized chunks
• 1 teaspoon sea salt
• 2 tablespoons sugar
• 3 tablespoons fish sauce (namm pla)
• 6 ounces medium shrimp, peeled and deveined
• 4 -6 fresh red bird chiles or 2 -3 serrano chilies, sliced into thin slivers
• 1 teaspoon thai peppercorns, dry-roasted and ground
• 10 sprigs cilantro, coarsely chopped

Recipe

• 1 in a 12 inch skillet, heat the oil over high heat for 1-2 minutes, or until it is very hot and just barely smoking. add the garlic and cook, stirring and tossing until golden, about 15 seconds.
• 2 add the lamb and cook, stirring, until cooked through, about 2 minutes.
• 3 add the pineapple chunks and cook, stirring, until darkened and soft, 1-2 minutes. season with the salt, sugar and fish sauce and mix well.
• 4 add the shrimp and cook, stirring, until pink, about 1 minute. add the chiles and mix well.
• 5 transfer to a serving plate and sprinkle with the ground peppercorns and the chopped cilantro. serve immediately.