This Thai-flavoured curry is high in iron and low in saturated fat, making it a great week night meal choice.
Ingredients
- 600g lamb leg steaks, thinly sliced
- 1/4 cup Thai red curry paste
- 1 tablespoon peanut oil
- 2 bunches broccolini, chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 4 cups steamed jasmine rice
- Lime wedges, to serve
Method
- Step 1Place lamb in a glass or ceramic bowl. Add curry paste. Toss to coat.
- Step 2Heat a wok over high heat. Add 1 teaspoon oil and swirl to coat. Add half the lamb. Stir-fry for 1 minute or until lightly browned. Transfer to a plate. Repeat with 1 teaspoon oil and remaining lamb.
- Step 3Heat remaining oil in wok. Add broccolini. Stir-fry for 3 minutes or until tender.
- Step 4Return lamb and any juices to wok. Add fish sauce and lime juice. Stir-fry for 1 minute or until heated through. Serve with rice and lime wedges.
Nutrition
2371 kj
Energy
16.2g
Fat Total
5.6g
Saturated Fat
2.3g
Fibre
42.2g
Protein
102mg
Cholesterol
817mg
Sodium
60g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use lamb rump steaks instead of leg and save around $1.81 in total.
Related Video
- Author: Kirrily La Rosa
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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