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Green Curry Lamb Stir-Fry
400g lamb stir-fry 2 tbsp thai green curry paste, or more or less to taste 300g green beans, trimmed 200g snow peas, trimmed 1 red pepper, thinly sliced ½ cup coconut cream 2 tsp fish sauce 1 tsp soft brown sugar finely grated zest of 1 lime 1 tbsp lime juice 2 tbsp neutral oil salt, to taste To serve 1 spring onion, finely chopped ½ cup chopped roasted peanuts 2 tbsp chopped coriander leaves steamed rice
© Annabel Langbein Media
Mix lamb with curry paste and set aside. Combine beans, red pepper, coconut cream, fish sauce, sugar and lime zest and juice in a large pot, cover, bring to a boil and simmer for 3 minutes.
While vegetables are cooking, heat the oil in a heavy-based frypan or wok. Season lamb with salt and stir-fry over high heat until lightly browned (2-3 minutes). Add snow peas and stir for 20-30 seconds to wilt. Add lamb and snow peas to bean and red pepper mixture, toss to combine and adjust seasonings to taste. Transfer to a serving bowl and serve immediately, topped with spring onion, peanuts and coriander and accompanied by rice and lime wedges.
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