Thai Red Lamb Curry
2 tbsp coconut oil
1 onion, chopped
2 garlic cloves, crushed
450g/1lb lean lamb, cubed
2 tbsp Thai red curry paste
150ml/¼ pint/scant ⅔ cup hot lamb or beef stock
2 tbsp Thai fish sauce
2 tsp soft brown sugar
1 red (bell) pepper, seeded and sliced
125g/4oz thin green beans, halved
2 tbsp chopped fresh basil
1 Heat the oil in a wok or deep frying pan. Add the onion and garlic and fry over a medium heat for 5 minutes or until softened and starting to colour.
2 Add the lamb and curry paste and stir-fry for 5 minutes. Add the hot stock, fish sauce and sugar. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
3 Stir the red pepper and green beans into the curry and cook, uncovered, for 10 minutes.
4 Sprinkle with basil and serve immediately with boiled rice.