|30 ml||vegetable oil|
|1 medium||red pepper — finely chopped (pith & seeds removed)|
|30 ml||fresh ginger — grated|
|2||garlic cloves — grated|
|30 ml||red curry paste|
|400 g||canned coconut milk|
|250 ml||chicken stock — or lamb stock|
|15-30 ml||fish sauce|
|800 g||boneless lamb cubes|
|150 g||fine green beans — stems trimmed|
|2||limes — rind and juice|
|10 ml||soft brown sugar — optional|
|a handful||fresh basil — or coriander, to serve|
|a handful||bean sprouts — to serve, optional|
|1||fresh red chilli — finely sliced, to serve(optional)|
|a small bunch||spring onions — finely sliced, to serve (optional)|
|jasmine rice — freshly cooked, to serve|
In a medium pot, heat the oil over medium-high heat and add the pepper, frying until fragrant. Add the ginger, garlic and curry paste, then fry for a minute.
Add the coconut milk, stock and fish sauce and bring to a simmer. Add the meat cubes, bring back to a simmer and cook for 12-5 minutes, then add the lime zest, juice and sugar, stirring.
Add the green beans and stir, cook for just 1-2 minutes, then remove from the heat. Serve hot with freshly cooked jasmine rice, scattered with basil, sprouts, spring onions and chilli.
Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox- Ilse van der Merwe and photos by Tasha Seccombe.