Name: Lamb and coconut Thai red curry with green beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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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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.