Thai Yellow Lamb Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 small onions, thinly sliced
• 1 garlic clove, thinly sliced
• 500 g lamb fillets, cubed
• 1 aubergine, cubed
• 400 ml coconut milk
• 3 kaffir lime leaves, shredded
• 2 tablespoons yellow thai curry paste or 2 tablespoons green curry paste
• 140 g shiitake mushrooms, sliced
• 220 g sliced water chestnuts, drained
• 2 tablespoons light soy sauce
• 1 teaspoon thai fish sauce
• 10 -12 fresh basil leaves
• rice, to serve
• lime wedge, to serve

Recipe

• 1 heat the oil in a large pan and cook the onions and garlic for 2 minutes.
• 2 add the lamb and aubergine and fry for 3-4 minutes until the lamb turns creamy .
• 3 stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
• 4 add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
• 5 stir in the soy sauce, fish sauce and basil leaves.
• 6 serve with plain rice and lime wedges for squeezing over.