Lamb Green Curry

1 tbsp oil
Lamb Fillet chopped into 1cm squares
1 brown onion sliced thinly
1tsp of green curry paste
750g chicken stock
2 bay leaves
200ml coconut milk
1 large capsicum sliced thinly
40g bean sprouts

Heat oil in large wok or frying pan. Cook lamb until brown on all sides and remove to a bowl.
Cook onion and paste until onion is soft. Return lamb to pan, add stock and bay leaves Bring to the boil and then lower the heat and simmer without a lid for 30mins.
Add coconut milk, capsicum and bean sprouts, stir well and place a lid on the pan and cook for a further 10mins until vegetables are soft.

Serve with boiled rice

Posted in Recipes, Thai.

Leave a Reply

Your email address will not be published. Required fields are marked *