Beef Quick Main Asian

Lamb and eggplant curry

Name: Lamb and eggplant curry
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 large eggplant, cut in half lengthways, sliced; 2 tablespoons sunflower oil; 1 large onion, thinly sliced; 300g lamb fillet, sinew trimmed, diced; 3 teaspoons Thai green curry paste; 2 kaffir lime leaves; 400ml coconut milk; 100g baby French beans; 2 tablespoons light soy sauce; 2 tablespoons fish sauce; 50g baby spinach leaves; Steamed jasmine fragrant rice and lime wedges, to serve

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Packed with veggies, this curry makes a simple yet satisfying mid-week meal.

1 large eggplant, cut in half lengthways, sliced
2 tablespoons sunflower oil
1 large onion, thinly sliced
300g lamb fillet, sinew trimmed, diced
3 teaspoons Thai green curry paste
2 kaffir lime leaves
400ml coconut milk
100g baby French beans
2 tablespoons light soy sauce
2 tablespoons fish sauce
50g baby spinach leaves
Steamed jasmine fragrant rice and lime wedges, to serve

Method

1.

Sprinkle eggplant with salt and set aside for 30 minutes to degorge.
2.

Rinse and squeeze dry in a tea towel. Heat oil in a wok. When hot, add eggplant and fry over high heat for 1-2 minutes until golden. Drain on paper towel. Add onion to wok and fry for 1-2 minutes. Add lamb and cook for 1 minute, then add curry paste and lime leaves. Cook over high heat for a few seconds. Return eggplant to wok with coconut milk and beans. Bring to the boil. Add soy sauce, fish sauce and spinach, stirring to wilt spinach.
3.

Serve with the rice and limes.