Middlemay Recipes - June

Middlemay Red Thai Lamb Curry (serves 4)

Ingredients

2 tbsp rosemary olive oil
1 large onion sliced
2 garlic cloves crushed
500 grams boneless lamb cut into cubes
1-2 tbsp red thai curry paste
150 ml 5fl.oz coconut milk
1 tbsp brown sugar
1 red pepper deseeded in thick slices
120ml 4 fl.oz lamb stock
2 tbsp lime juice
225 grams 80z canned water chestnuts
2 tbsp fresh coriander
2 tbsp fresh basil
Salt and pepper

Method

In a pre heated wok or frying pan, drop in the olive oil, onion and garlic, stir fry for 2-3 minutes till softened, transparent, add the cubed lamb and fry till lamb turns lightly browned.

Stir in red thai paste, add coconut milk and sugar, bring to the boil and reduce heat and simmer for 15 minutes.

Add red pepper stock nd lime juice, simmer for another 5 minutes, Finally add water chestnuts, coriander and basil, cook for another 3 minutes. Serve with rice garnished with basil leaves.

I can really recommend this recipe as I have cooked it frequently on my W.I visits and the addition of the fresh lime juice gives the whole dish a very fresh tangy taste for a summer evening.

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