Ingredients
- 450g lamb leg steaks, cut into thin strips
- 1 tbsp oil
- 1 tbsp coconut oil
- 1 red onion, thinly slices
- 3 cloves garlic, crushed
- 1-2 red chillies, chopped
- 4 cm piece fresh ginger, sliced
- 4 spring onions, sliced
- 2 carrots, cut into thin battons
- Bunch tenderstem broccoli, chopped
- 3 tbsp thai red curry paste
- 2 tsp tomato puree
- 1 tbsp fish sauce
- 1tsp brown sugar
- 400ml can coconut milk
- 300ml chicken stock
- Large bunch baby spinach
- 1 tsp cornflour (optional)
20
Cooking Time
20
Prep Time
4
Serves
- Heat the oil in a frying pan, add the lamb strips and fry on a high heat until brown.
- Remove the meat from the pan.
- Add the coconut oil to the pan and reduce the heat to gently fry the onion, garlic, ginger, spring onions and chilli. Fry for 3 minutes.
- Add the lamb strips, the red curry paste, puree, fish paste and sugar.
- Stir well for 1 minute.
- Add the carrots, broccoli, stock and coconut milk and stir well.
- Cook on simmer for 10 minutes.
- Add the spinach and stir through.
- Scatter with coriander and serve with rice of your choice.
