Makes four to six servings
Preparation time: 30 minutes
- 2 tsp. sesame or sunflower oil
- 1 lb. lamb meat (leg or stew meat) cut into 1/2-x-1-inch slices
- 1 large yellow onion, thinly sliced
- 2 tbs. minced gingerroot
- 2 to 3 tbs. Thai red curry paste
- 2 cups thinly sliced carrots (about 2 medium)
- 1 bunch asparagus, cut into 2-inch lengths
- 1 15-oz. can coconut milk
- Salt
- 8 oz. brown-rice noodles, steamed brown rice, or roasted potatoes
- 1/2 cup fresh Thai basil, chopped
- 1/4 cup fresh mint, chopped
- 1 lime, cut into wedges
Heat the sesame oil in a cast-iron skillet and add the lamb and onions. Sauté until the onions begin to caramelize. Add the gingerroot, curry paste, carrots, and asparagus. Sauté five minutes, then add the coconut milk. Simmer until the vegetables are al dente. Season with salt if needed. Spoon the stir-fry over brown-rice noodles, brown rice, or roasted potatoes. Top with chopped Thai basil and mint, and serve with lime wedges.
Great recipe! I would never have thought to include mint in a dish like this! I can’t wait to cook it up and see how it tastes. Thank you for sharing this gem with us!