| 19 | 40 | 769 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 2 pepper(s) | Red Thai chili pepper (curry paste, 2 to 5, stems removed - 2 will add mild heat and 5 will kick your ass!) |
| 57 gm | Lemongrass (1 stalk) |
| 1 piece, 1-inch | Ginger root (curry paste, peeled and sliced) |
| 1 medium shallot(s) | Shallots (curry paste, diced) |
| 1 tsp | Cumin (curry paste) |
| 1 tsp | Coriander, ground (curry paste) |
| 1 medium pepper(s) | Red bell pepper (curry paste) |
| 1 whole lime(s) | Lime juice (fresh) (curry paste) |
| 1 bunch | Cilantro (coriander) (curry paste) |
| 1/4 cup | Thai basil, fresh (curry paste, about a handful, you can use regular basil if needed) |
| 2 tbsp | Ghee (base and meat) |
| 454 gm | Lamb, leg, lean (base and meat, can use shoulder, cut into 1 1/2 inch pieces) |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened (base and meat, guar gum-free) |
| 1 tsp | Bulletproof Brain Octane Oil (base and meat) |
| 1/2 cup | Chicken broth (stock) (base and meat, can use vegetable stock) |
| 3 stalk (100gm) | Broccoli, stalk (base and meat, cut into medium-sized pieces) |
| 1/2 medium head | Cauliflower (base and meat, cut into medium-size pieces) |
| 1 pinch | Himalayan sea salt (base and meat, can use sea salt) |
| 2 cup | White rice, medium-grain, dry (base and meat - optional, Brain Rice) |
1. For the curry paste:
2. For the base and meat:
3. While the sauce simmers, heat the oil over medium heat in a separate large saucepan. Add the lightly cooked lamb, turning the pieces to brown on all sides but taking care not to char them and cook until medium-rare, 7 to 8 minutes. Once the lamb is ready, add it to the curry pan along with the remaining coconut milk, chicken stock, broccoli and cauliflower.
4. Serve the curry over Brain Rice for a carb day, or serve it straight up with veggies for a low-carb day.
| Grain | 2.8 |
| Meat | 1.3 |
| Vegetables | 3.9 |
