Red Thai Lamb Curry

This delicious lamb curry is ready in only 30 minutes. Coconut yoghurt is the secret ingredient that adds flavour and creaminess.

The ingredient of Red Thai Lamb Curry

• 1 1 2 tablespoons vegetable oil
• 400g lamb fillet thickly sliced
• 250g snake beans cut into 5cm pieces
• 1 1 2 tablespoons thai red curry paste
• 1 cup massel vegetable liquid stock
• 2 carrots sliced
• 125g baby corn halved diagonally
• 1 3 cup jalna greek coconut yoghourt
• 1 2 cup thai basil leaves plus extra to serve
• steamed jasmine rice to serve
• sliced red chilli to serve

The Instruction of red thai lamb curry

• heat 2 teaspoons of oil in a large saucepan or wok over high heat cook half of lamb for 2 minutes or until browned set aside and repeat with 2 teaspoons of oil and remaining lamb
• heat remaining oil in same pan over medium high heat cook beans stirring for 2 minutes add curry paste and stir until fragrant add stock and carrot and bring to the boil reduce heat and simmer covered for 4 minutes add corn and simmer covered for 2 minutes return meat to pan with any juices and basil stir to combine remove from heat add yoghurt and stir until combined
• sprinkle with extra basil and chilli and serve with rice

Nutritions of Red Thai Lamb Curry

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