Lamb, Curry, Green Thai

Ingredients

Lamb Thai Green Curry

• 2 tablespoons peanut oil
• 1 pound lamb cut into cubed
• 1 can (13.5 oz) coconut milk
• 1 red pepper, sliced
• 2 teaspoons fish sauce
• Juice of 1 lime
• Large handful fresh cilantro chopped finely
• To serve:

Reserved fresh coriander for garnish

• 1 lime cut into 4 wedges
• rice

Directions

1. Heat wok on high until very hot..
2. Add oil and cubed lamb.

Stir fry until lamb has a nice brown.

1. Remove the lamb from the pan and rest for 5 minutes.

Drain off any fat from the wok.

1. Add the curry paste, coconut milk, red pepper, fish sauce and lime juice, and cook until bubbly.
2. Add the lamb back into wok and add the chopped cilantro.
3. Cook for 2-3 minutes, then serve with rice, extra coriander as a garnish, and lime wedges on the side.

Notes

I have used 4 mild green chillies in the curry paste – these are the normal larger sized green chillies you can buy from supermarkets (in the UK, at least). I usually remove all the seeds and some of the membranes to give a milder taste. You can leave them in if you prefer a hotter flavour. If you prefer not to handle fresh chillies, you can use 1 teaspoon dried chilli flakes instead for a similar level of heat as my milder version.

Nutrition

Calories 534kcal Saturated Fat 24g Sodium 411mg Potassium 522mg Carbohydrates 54g Fiber 3g Protein 7g Calcium 73mg Iron 6.1mg