Ready in just 15 minutes, this big pot of tender lamb and golden potatoes is a true curry in a hurry.
Ingredients
- 2 teaspoons extra light olive oil
- 750g lamb eye of loin (backstrap)
- 2 teaspoons red curry paste
- 1 x 400ml can coconut milk
- 125ml (1/2 cup) Massel chicken style liquid stock
- 90g (1/3 cup) crunchy peanut butter
- 1 x 410g can Baby Potatoes, drained, rinsed
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 cup fresh basil leaves
- Steamed jasmine rice, to serve
Method
- Step 1Heat the oil in a large deep frying pan over high heat. Season lamb with salt. Add to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb diagonally across the grain.
- Step 2Add curry paste to the pan and cook, stirring, for 2 minutes or until aromatic. Add the coconut milk, stock, peanut butter, potatoes and sugar. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
- Step 3Add the lamb and fish sauce to the curry mixture and cook, stirring, for 1 minute or until the lamb is heated through. Sprinkle with the basil leaves and serve immediately with the rice.
Nutrition
2605 kj
Energy
37g
Fat Total
19g
Saturated Fat
4.5g
Fibre
52g
Protein
20g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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