Lamb and coconut Thai red curry with green beans

Lamb and Mutton SA
4 servings Prep: 5 mins, Cooking: 30 mins
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This beautifully fragrant curry comes together in less than 30 minutes if you’re using boneless meat. Unlike most other stews or curries, the meat is poached in the coconut based sauce instead of frying it first, ensuring a really tender and juicy result. It is packed with flavour, with the quintessential sweet-sour-salty punch of delicious Thai food - perfect for any time of the year.

By Independent Contributor February 16 2023
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Ingredients (17)

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
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Method:

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.



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