2 tablespoons peanut oil
1 medium (150g) onion, sliced
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 tablespoon finely chopped fresh lemon grass 6 fresh curry leaves
2 tablespoons green curry paste
2 medium (400g) potatoes, chopped coarsely
1 litre (4 cups) chicken stock
3 cups (750ml) coconut milk
1 tablespoon fish sauce
1/4 cup (60ml) lime juice 500g lamb eye of loin
4 green onions, sliced thinly
1 cup (80g) bean sprouts
Add potatoes, stock, milk, sauce and juice. Bring to boil; simmer, covered, about 30 minutes or until potatoes are tender. Discard curry leaves; blend or process soup mixture until almost smooth. Return to pan; cover to keep warm. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]
Heat remaining oil in separate large pan; cook lamb, uncovered, until browned all over and cooked as desired. Stand lamb 5 minutes; slice thinly.
Stir lamb, green onion and sprouts into hot soup mixture just before serving.
SERVES 4 TO 6
Maybe You Like Them Too
- What’s The Scoop on Organic Versus Biodynamic Wines? Do They Cause Fewer or Less İntense Hangovers?
- Fashion Trends 2019
- Latest Fashion Trends 2018
- Chanel Handbags 2019
- Chicken Campagnola