Ingredients:

2 tspns olive oil
750g lamb backstrap
2 tspns red curry paste
400ml coconut milk
125ml chicken stock
1/3 cup crunchy peanut butter
400g baby potatoes
1 tblspn brown sugar
1 tblspn fish sauce
1 cup fresh basil leaves
steamed jasmine rice, to serve

Serves: 4
Preparation time: 15 minutes

Method:

Heat the oil in a large deep frying pan over high heat. Season lamb with salt. Add to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb diagonally across the grain.

Add curry paste to the pan and cook, stirring, for 2 minutes or until aromatic. Add the coconut milk, stock, peanut butter, potatoes and sugar. Cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

Add the lamb and fish sauce to the curry mixture and cook, stirring, for 1 minute or until the lamb is heated through. Sprinkle with the basil leaves and serve immediately with the rice.

Contributor: Cam