Red lamb curry recipe

[capello]

Red lamb curry recipe

Red lamb curry recipe Ingredients (serves 4)

1 1/2 tbs peanut oil
2 (about 500g) lamb eye of loin (backstrap), thinly sliced across the grain
2 brown onions, halved, cut into wedges
1 x 114g can red curry paste (Maesri brand)
1 red capsicum, halved, deseeded, thinly sliced
1 bunch baby choy sum, cut into 5cm lengths
1 x 400ml can coconut milk
1 tbs fresh lime juice
1 tbs fish sauce
1 tbs brown sugar
Steamed jasmine rice, to serve

Red lamb curry recipe Method

Heat 1 tsp of the oil in a wok over high heat until just smoking. Add one-quarter of the lamb and onion, and stir-fry for 3 minutes or until brown. Transfer to a plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining lamb and onion, adding 1 tsp of oil and reheating wok between batches.

Heat the remaining oil in wok over high heat until smoking. Add curry paste and capsicum, and stir-fry for 2 minutes or until fragrant. Add choy sum and coconut milk, and bring to the boil. Add lamb, lime juice, fish sauce and sugar, and stir-fry for 1 minute or until hot. Remove from heat.

Spoon rice among serving bowls. Top with curry and serve immediately.