Red Curry Lamb With Apple

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 800 g lamb fillets, sliced thinly
• 5 tablespoons red curry paste, adjust to your taste (i used thai kitchen brand)
• 1 medium onion, sliced thinly
• 3 garlic cloves, crushed
• 2 teaspoons fresh ginger, grated
• 300 ml coconut milk
• 200 ml coconut cream
• 50 ml water
• 1 teaspoon chicken stock, granuels
• 2 medium apples, peeled and sliced thinly
• 2 teaspoons lime juice
• 1 teaspoon fish sauce
• 400 g baby bok choy, trimmed and chopped (your choice i love this veg so i added it.)
• 1/2 cup thai basil, chopped coarsely

Recipe

• 1 heat 1 tablespoon oil in a large wok or pan, add lamb, cook in batches until browned all over, add additional oil as needed, set lamb to one side. i find you use about 2 tablespoons to cook the lamb and that leaves 1 tablespoon for the onion.
• 2 heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
• 3 add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 min's.
• 4 return lamb to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 min's, until apples soften and lamb is cooked through.
• 5 about 5 min's before the end add bok choy.
• 6 remove from heat and stir in basil.
• 7 serve over rice or bean sprouts for lower carb version.