Thai Lamb and Spinach Curry

Instructions

1. 1

   Heat the vegetable oil in a large pan or wok over medium-high heat.

2. 2

   Add the sliced onion and minced garlic, and sauté for 2-3 minutes until fragrant and softened.

3. 3

   Stir in the Thai red curry paste and cook for 1 minute, allowing the flavors to release.

4. 4

   Add the cubed lamb leg and cook for 4-5 minutes, stirring occasionally, until the lamb is browned on all sides.

5. 5

   Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, or until the lamb is tender.

7. 7

   Add the sliced red bell pepper and cook for another 5 minutes.

8. 8

   Stir in the spinach and cook for 2-3 minutes, until wilted.

9. 9

   Taste and adjust seasoning if needed. Serve hot with steamed rice or your preferred side.