Red Lamb Curry

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Tuck into a soul-warming red lamb curry, on the table in less than 30 minutes.

The ingredient of Red Lamb Curry

• 1 1 2 tablespoons peanut oil
• 2 about 500g lamb eye of loin backstrap thinly sliced across the grain
• 2 brown onions halved cut into wedges
• 1 x 114g can red curry paste maesri brand
• 1 red capsicum halved deseeded thinly sliced
• 1 bunch baby choy sum cut into 5cm lengths
• 1 x 400ml can coconut milk
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• steamed jasmine rice to serve

The Instruction of red lamb curry

• heat 1 teaspoon of the oil in a wok over high heat until just smoking add one quarter of the lamb and onion and stir fry for 3 minutes or until brown transfer to a plate and cover with foil to keep warm repeat in 3 more batches with the remaining lamb and onion adding 1 teaspoon of oil and reheating wok between batches
• heat the remaining oil in wok over high heat until smoking add curry paste and capsicum and stir fry for 2 minutes or until fragrant add choy sum and coconut milk and bring to the boil add lamb lime juice fish sauce and sugar and stir fry for 1 minute or until hot remove from heat
• spoon rice among serving bowls top with curry and serve immediately

Nutritions of Red Lamb Curry

calories: 519 108 calories
calories: 38 grams fat
calories: 19 grams saturated fat
calories: 11 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 32 grams protein
calories: 80 milligrams cholesterol
calories: 1567 43 milligrams sodium
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calories: nutritioninformation