This lively stir-fry is a quick and aromatic entrée for lamb lovers.
Yield
4 servings
Time
10 minutes to assemble 12-15 minutes to cook Total time: 25 minutes
INGREDIENTS
1 tablespoon and 2 teaspoons vegetable oil 1 medium onion, chopped 5 cloves garlic, minced 1 tablespoon and 2 teaspoons Red Curry Paste1 1/4 lbs pre-cut lamb chunks*, bite size pieces 2 tablespoons Fish Sauce1 cup loosely packed fresh basil, roughly chopped 2 Granny Smith apples, unpeeled, cut in chunks Optional: Jasmine Rice or Rice Noodles *Tip: To save time; ask the butcher to bone and cut a small leg of lamb into bite size chunks while you shop.
DIRECTIONS
Add oil to skillet and heat over a medium high heat. Add onions, garlic, and Red Curry Paste. Cook for 3-4 minutes until curry is dissolved, and garlic starts to soften.
Add lamb and stir-fry for 4-6 minutes, or until lamb is almost cooked through (still pink inside). Do not over cook, or lamb will be tough.
Add Fish Sauce, basil, and apples. Stir-fry until apples are heated through, about 1-2 minutes. Serve with Jasmine Rice or Rice Noodles.
Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables, or fish.
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Ingredients
