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Thai-style lamb & vegetable stir-fry
Thai-style lamb & vegetable stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 400g lamb stir-fry strips
  • 70.00 gm Thai red curry paste
  • 200g rice stick noodles
  • 9.20 gm light olive oil
  • 1 large brown onion, halved, each half cut into thin wedges
  • 250g orange sweet potato (kumara), peeled, halved lengthways, cut into 5mm-thick semicircles
  • 125g green beans, topped, halved
  • 6 green shallots, ends trimmed, cut into 5cm lengths
  • 40.00 gm water
  • 2 (about 250g) green zucchini, thinly sliced
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 2 small fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 2 fresh makrut lime leaves, centre veins removed, shredded
  • 125ml (1/2 cup) light coconut milk
  • 42.00 gm fresh lime juice
  • 82.50 ml firmly packed fresh coriander
Instructions:
  • Mix lamb with 1 tablespoon of aromatic curry paste in a glass or ceramic bowl. Seal with plastic wrap and refrigerate for 20 minutes to enhance the flavors.
  • Place the noodles in a heatproof bowl and pour boiling water over them. Allow to sit for 5 minutes or until softened.
  • Heat 1 teaspoon of oil in a smoking hot wok. Stir-fry one-third of the lamb for about 30 seconds until browned. Transfer to a bowl and repeat with the remaining lamb in 2 more batches, making sure to reheat the wok between each batch.
  • Heat the remaining oil in the wok over medium-high heat until sizzling. Stir in the onion and cook for 4 minutes until nicely browned. Toss in the sweet potato, beans, green shallots, and water, stirring for 3 minutes. Introduce the zucchini, ginger, chili, and lime leaves, continuing to stir for 2 minutes. Pour in the remaining curry paste and coconut milk, bringing it to a gentle simmer.
  • Stir-fry the lamb with lime juice and coriander until heated through.
  • Drain the noodles and portion them into bowls. Add the stir-fry on top and serve right away.

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