Thai Red Lamb Curry
This is a scrumptious dish that brings sweet and spicy flavours to you, broadened by the earthy and slightly gamey taste of lamb. The peppers bring a part of the sweetness to the dish, but the bok choy can be substituted with fennel, celery or most leafy greens. Cooking the meat quickly in hot oil at high heat is a part of the secret of this dish's success.
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- 1 1/2 tablespoons peanut oil
- 454 g lamb meat
- 2 onions, cut into wedges
- 1/2 cup red curry paste
- 1 red pepper, thinly sliced
- 1 bunch baby bok choy, loosely chopped
- 400 mL can coconut milk (not the drinking kind)
- 1 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Steamed jasmine or basmati rice, to serve
- Heat 1 teaspoon of the oil in a wok over high heat. Stirfry 1/4 of the lamb and onion for 3 minutes or until brown. Repeat with remaining quarters, using new oil each time.
- Heat the remaining oil. Add curry paste and sliced pepper and cook for 2 minutes. Add bok choy and coconut milk and bring to the boil.
- Add lamb and remaining ingredients (except rice) and stir-fry for 1 minute or until hot. Remove from heat and serve over rice.