Prep Time:  10 min  Cooking Time:    20 min  Servings:  4 people   Contributed by: Spif, Master Chef, Spud.ca Culinary Institute

Ingredients:

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

Directions:

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.

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