- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Tuck into a soul-warming red lamb curry, on the table in less than 30 minutes.
Ingredients
- 1 1/2 tablespoons 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 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Steamed jasmine rice, to serve
Method
- Step 1Heat 1 teaspoon 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 teaspoon of oil and reheating wok between batches.
- Step 2Heat 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.
- Step 3Spoon rice among serving bowls. Top with curry and serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2172 kj
Energy
38g
Fat Total
19g
Saturated Fat
4g
Fibre
32g
Protein
80mg
Cholesterol
1567.43mg
Sodium
9g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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