how to make perfect Thai-style lamb & vegetable stir-fry

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai-style lamb & vegetable stir-fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai-style lamb & vegetable stir-fry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai-style lamb & vegetable stir-fry is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 1/2 tablespoons Thai red curry paste
  • 200g rice stick noodles
  • 2 teaspoons light olive oil
  • 1 large brown onion, halved, each half cut into thin wedges
  • 250g orange sweet potato (kumara), peeled, halved lengthways, cut into 5mm-thick semicircles
  • 125g green beans, topped, halved
  • 6 green shallots, ends trimmed, cut into 5cm lengths
  • 2 tablespoons water
  • 2 (about 250g) green zucchini, thinly sliced
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 2 small fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 2 fresh kaffir lime leaves, centre veins removed, shredded
  • 125ml (1/2 cup) light coconut milk
  • 2 tablespoons fresh lime juice
  • 1/3 cup firmly packed fresh coriander

Method

  • Step 1
    Combine lamb and 1 tablespoon of curry paste in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
  • Step 2
    Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until soft.
  • Step 3
    Meanwhile, heat 1 teaspoon of the oil in a wok over medium-high heat until just smoking. Add one-third of the lamb and stir-fry for 30 seconds or until browned. Transfer to a bowl and set aside. Repeat with remaining lamb, in 2 more batches, reheating wok between batches.
  • Step 4
    Heat the remaining oil in the wok over medium-high heat. Add the onion and stir-fry for 4 minutes or until brown. Add the sweet potato, beans, green shallots and water, and stir-fry for 3 minutes. Add the zucchini, ginger, chilli and lime leaves, and stir-fry for 2 minutes. Add the remaining curry paste and coconut milk, and bring to a simmer.
  • Step 5
    Add the lamb, lime juice and coriander and stir-fry until heated through.
  • Step 6
    Drain noodles and divide among bowls. Top with stir-fry and serve immediately.

So that’s going to wrap it up for this exceptional food Thai-style lamb & vegetable stir-fry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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