On Tuesday night (I really must write these up more quickly!) I had Fig over for our usual Tuesday evening dinner and Doctor Who session and so I decided to cook this lovely little recipe. It’s from the Complete Wok and Stir-fry book that I got for Christmas a couple of years ago. It uses half coconut milk and half lamb stock so it gives it a less creamy, more meaty texture/flavour than most Thai curries, which makes it interesting. As ever you can add more curry paste if you like it hotter.
The recipe serves 4. I’ve scaled it down for two by dint of using less meat. I kept the amount of veg and liquid the same though. It’s meant to contain water chestnuts but I usually leave them out ‘cause I don’t find them very interesting.
700g of lamb leg, cut into small cubes
1 large onion, sliced
2 garlic cloves, crushed
2 tablespoons of Thai red curry paste
150ml coconut milk
1 tablespoon light brown sugar or palm sugar
1 large red pepper, deseeded and thickly sliced
150ml lamb stock
1 tablespoon of Thai fish sauce
2 tablespoons of lime juice
1 tablespoon of fresh coriander, chopped
1 tablespoon of fresh basil, chopped, plus extra for garnish
Heat a wok over a high heat for two minutes and then add some oil.
Fry the onion and garlic for 2-3 minutes until softened.
Add the lamb and stir-fry until lightly browned.
Stir in the curry paste and cook for a few minutes, then add the coconut milk and sugar.
Bring to the boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.
Stir in the red pepper, lamb stock, fish sauce and lime juice. Cover and simmer for 15 minutes or so until the lamb is tender.
Add the chopped coriander and chopped basil and stir. Season to taste with salt and pepper.
Serve with boiled rice and garnished with basil leaves.