Lamb Green Curry

Serves 2

Preperation Time 10 mins

Cooking Time 15 mins

Ingredients

  • 250ml Coconut milk
  • 300g Lamb, cut into 2cm lengths
  • 1½ tbsp Green curry paste
  • 1 x tsp Fish sauce
  • 1 x Large potato peeled & diced
  • 1 x tsp Brown sugar
  • 2 x Small green chillies, sliced diagonally
  • 2 x Small red chillies sliced diagonally
  • 5 x Thai eggplants (small eggplants), cut into quarters
  • 4 x Lime leaves, halved
  • ½ Cup pan-fried fresh basil leaves

    • Directions

  • Bring coconut milk to the boil in a large saucepan over medium heat.
  • In a frying pan cook lamb for 1 minute, then add to the coconut milk and reduce to low heat. Simmer until lamb is tender and cooked through. Reserve coconut milk.
  • Fry green curry paste in a small pan for 20 seconds. Then add the ¼ cup reserved coconut milk over medium heat until fragrant, and add potatoes.
  • Stir through remaining coconut milk.
  • Add lamb, fish sauce and brown sugar. Stir to combine. Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated.
  • Add chilies, baby eggplant, lime leaves and basil. Stir until heated through.
  • Divide into bowls and serve with rice.