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

indir (1)Heat half the oil in large pan; cook onion, garlic, ginger, lemon grass and curry leaves, stirring, until onion is soft. Add curry paste; cook, stirring, until fragrant.

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.


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