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Lamb Thai Style |
| Lean fillet of lamb with an Asian twist, served with noodles |
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Serves |
2 |
Cooking Time |
Approx 10 mins |
Temperature |
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225g (8oz) lean lamb fillet, cut into thin strips
5ml (1tsp) oil
15ml (1 tbsp) red Thai curry paste
150ml (¼pt) coconut milk
50g (2oz) sugar snap peas
1 red pepper, seeded and sliced
1 red chilli, seeded and sliced
2 heads pak choi, sliced |
| In a large non-stick wok or pan, fry the lean lamb fillet in oil until browned. Stir through red Thai curry paste and coconut milk. Add sugar snap peas, red pepper, red chilli and pak choi. Cook for 2-3 minutes. Serve with thick noodles . |
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