Lamb Red Curry
A good curry really zings up your tastebuds, and this one is no exception. Serve with boiled rice, and/or naan bread.
Prep time: 10 minutes
Cook time: 45 minutes
- 3 tbsp sunflower oil
- 550g boneless lamb shoulder, cut into bite-sized chunks
- 2cm piece of root ginger, grated
- 3 spring onions, chopped
- 1 small onion, chopped
- 3 garlic cloves, crushed
- 100g Thai red curry paste
- 3 potatoes, finely chopped
- 2 carrots, sliced
- 300ml vegetable stock
- 1 x 400ml tin of coconut milk
- 1 tsp brown sugar
- Juice of 1 lime
- 1 tbsp fish sauce
- Salt and black pepper
- 100g baby spinach
- Fresh coriander leaves
1. Heat one tablespoon of oil in a large wok or pan over a high heat and brown one batch of the lamb on all sides. Remove the meat from the wok with a slotted spoon and set aside. Repeat with the remaining oil and lamb.
2. Return the wok to a medium heat. Add the ginger, spring onions, onion and garlic and cook, stirring, for five minutes until softened.
3. Add the curry paste and stir to combine. Add the potatoes, carrots, stock and coconut milk. Return the lamb to the pan. Stir in the sugar, lime juice and fish sauce and season well.
4. Simmer, uncovered, for 40-45 minutes until the lamb and potatoes are tender. Add the spinach and cook until just wilted. Garnish with fresh coriander leaves and serve with rice.
Per Serving: 538kcals, 33.8g fat (18.7g saturated), 28.8g carbs, 6g sugars, 30.4g protein, 5.5g fibre, 1.155g sodium