Made with AI
Thai Lamb and Spinach Curry
50 min 549 kcal per serving Medium
Ingredients
4 Servings
- lamb leg, cubed500 g
- spinach200 g
- Thai red curry paste2 tablespoons
- coconut milk400 ml
- fish sauce1 tablespoon
- brown sugar1 tablespoon
- vegetable oil1 tablespoon
- onion, sliced1 medium
- garlic, minced2 cloves
- red bell pepper, sliced1 medium
Instructions
- 1
Heat the vegetable oil in a large pan or wok over medium-high heat.
- 2
Add the sliced onion and minced garlic, and sauté for 2-3 minutes until fragrant and softened.
- 3
Stir in the Thai red curry paste and cook for 1 minute, allowing the flavors to release.
- 4
Add the cubed lamb leg and cook for 4-5 minutes, stirring occasionally, until the lamb is browned on all sides.
- 5
Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- 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
Add the sliced red bell pepper and cook for another 5 minutes.
- 8
Stir in the spinach and cook for 2-3 minutes, until wilted.
- 9
Taste and adjust seasoning if needed. Serve hot with steamed rice or your preferred side.
