THAI GREEN CURRY

1 tablespoon vegetable oil lkg diced lamb

1 large (200g) onion, sliced 1/4 CUP (80G) green curry paste

3 cups (750ml) chicken stock

2 bay leaves

12/3 cups (410ml) coconut cream

1 large (350g) green capsicum, sliced thinly lOOg snow peas, trimmed 425g can whole baby corn, drained

2 tablespoons finely chopped fresh

coriander leaves 1/2 cup (40g) bean sprouts

Heat oil in large pan; cook lamb, in batches, until browned all over. Add onion and curry paste to same pan; cook, stirring, until onion is soft. Return lamb to pan; add stock and bay leaves. Bring to boil; simmer, uncovered, I1/2 hours or until lamb is tender. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.] Add cream, capsicum, snow peas, corn and coriander; stir until heated through. Serve topped with sprouts.

SERVES 4 TO 6

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