Ingredients
- 400g lamb stir-fry strips
- 2 1/2 tablespoons Thai red curry paste
- 200g rice stick noodles
- 2 teaspoons light olive oil
- 1 large brown onion, halved, each half cut into thin wedges
- 250g orange sweet potato (kumara), peeled, halved lengthways, cut into 5mm-thick semicircles
- 125g green beans, topped, halved
- 6 green shallots, ends trimmed, cut into 5cm lengths
- 2 tablespoons water
- 2 (about 250g) green zucchini, thinly sliced
- 4cm-piece fresh ginger, peeled, cut into matchsticks
- 2 small fresh red chillies, halved, deseeded, thinly sliced lengthways
- 2 fresh kaffir lime leaves, centre veins removed, shredded
- 125ml (1/2 cup) light coconut milk
- 2 tablespoons fresh lime juice
- 1/3 cup firmly packed fresh coriander
Method
- Step 1Combine lamb and 1 tablespoon of curry paste in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
- Step 2Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until soft.
- Step 3Meanwhile, heat 1 teaspoon of the oil in a wok over medium-high heat until just smoking. Add one-third of the lamb and stir-fry for 30 seconds or until browned. Transfer to a bowl and set aside. Repeat with remaining lamb, in 2 more batches, reheating wok between batches.
- Step 4Heat the remaining oil in the wok over medium-high heat. Add the onion and stir-fry for 4 minutes or until brown. Add the sweet potato, beans, green shallots and water, and stir-fry for 3 minutes. Add the zucchini, ginger, chilli and lime leaves, and stir-fry for 2 minutes. Add the remaining curry paste and coconut milk, and bring to a simmer.
- Step 5Add the lamb, lime juice and coriander and stir-fry until heated through.
- Step 6Drain noodles and divide among bowls. Top with stir-fry and serve immediately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1643 kj
Energy
14g
Fat Total
4g
Saturated Fat
7g
Fibre
28g
Protein
78mg
Cholesterol
571.76mg
Sodium
9g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
- Author: Jan Purser
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
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