Thai lamb curry

Ingredients for 4 servings:

• 500 g lamb fillet(s), in bite-sized pieces
• 1 chili pepper(s), red, pitted
• 2 shallots, cut into rings
• 30 g ginger, finely diced
• 150 g sugar snap peas
• 5 kaffir lime leaves, finely sliced
• 4 peppercorns, green
• 2 tbsp oil
• 2 tbsp curry paste, green
• 400 ml coconut milk
• 2 tbsp fish sauce (Nam Pla)
• 1 tsp palm sugar
• 2 tsp tamarind paste alternatively lime juice
• 1 bunch Thai basil (Horapa)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Green curry with coconut milk

Sauté chili, shallots, and ginger in hot oil. Add 2 tablespoons of water and the curry paste and stir well. Add the lamb and stir-fry for 5 minutes. Pour in the coconut milk, add the snow peas, green peppercorns, and kaffir lime leaves, and simmer for about 10 minutes. Season to taste with fish sauce, tamarind or lime juice, and sugar. Garnish with the basil leaves. Serve with Thai jasmine rice.