Last night to go with The Easiest Rice in the World, I made a really tasty Lamb Red Thai Curry, with Mango and Sweet Potato. I’ve eaten in a few Thai restaurants and I don’t think I’ve ever seen Lamb on the menu, and have always cooked this curry with Prawns before, so I may have committed a huge food sin here… but boy do it taste good.
This is inspired by a Nigella Lawson recipe, although I have adapted it quite a bit to make it to my taste!
What you will need to make Lamb, Mango & Sweet Potato Curry for 2
(with maybe a bit leftover for nibbles)
1) 2 small / 1 large Lamb Neck Fillet
2) 1 large Red Onion (or a good handful of spring onions)
3) Thumb sized piece of Ginger
4) 8 Cloves of Chopped/Grated Garlic (ok, not everyone will want that much, but I love the stuff)
5) 2-10 Chilli’s (depending on how hot you like your food)
6) 3 or 4 tablespoons of Thai Red Curry Paste (you can buy this or make your own – I’ll likely do a recipe for that in the future)
7) 200ml Coconut Milk
8) 300ml Boiling Water (you can also add lamb stock if you have it)
9) 2 Teaspoons of Nam Pla (it’s a really fishy sauce, it’s ok if you don’t have it)
10) Large Sweet Potato (around 300-400g)
11) 1/2 Mango (around 200g)
12) 1/2 Lime
13) Fresh Coriander
14) Tablespoon of Vegetable Oil
How to make the Lamb, Mango & Sweet Potato Thai Curry:
1) Heat the oil in a wok or large frying pan, and fry the onions, ginger and chili
2) Chop in the lamb (I’m pretty lazy and use a pair of scissors)
3) When the meat has been browned on all sides, add the Red Thai Curry Paste and continue frying.
4) Add the Coconut milk, water/stock and the fish sauce and bring up to the boil.
5) Add the Sweet Potato and simmer for about 10 minutes. This is a good time to pop the rice in the oven, if you are cooking the Easiest Rice in the World.
6) Throw in the mango, and simmer for another 5 minutes before squeezing in the juice of half a lime – it should start to look like this:
7) Throw in some chopped coriander for flavour here, and serve on top of rice – I like mine in a bowl like this:
If you find that you have made it too spicy, serve with a dollop of creme fraiche or yoghurt to cool you down. It also goes really nicely with some naan bread too!