RED CURRY, TIANA COCONUT CREAM AND LAMB STIR-FRY

 
 
Red Curry, TIANA Coconut Cream and Lamb Stir-Fry.

Ingredients:

250 ml TIANA Premium Coconut Cream
2 tablespoons peanut oil
500g lamb strips
1 onion, sliced
1 tablespoon red curry paste
1  clove of garlic, crushed
1 tablespoon fish sauce
100 g snake beans, chopped
500 g flowering white cabbage (Choy sum)
1/4 cup chopped fresh coriander

 
 

Method:

  1. Heat half of the oil in large pan and stir-fry lamb, until almost cooked through.

  2. Heat remaining oil in same pan; stir-fry onion, paste, garlic and sauce.

  3. Add beans and choy sum; stir-fry until vegetables are just tender. Return lamb to pan with cream and coriander; stir-fry, tossing until hot.
 
   

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