Quick Vietnamese Lamb & Vegetable Curry with Jasmine Rice
A fragrant and hearty Vietnamese-style curry with tender lamb, carrots, and bell peppers, simmered in a light coconut milk broth with aromatic curry spices, served with fluffy jasmine rice.
Ingredients
- Jasmine Rice50 g
- Fish Sauce1 tbsp
- Onion0.3 medium
- Carrot0.5 medium
- Bell Pepper0.5 medium
- Garlic1 clove
- Light Coconut Milk150 ml
- Bell Pepper0.5 medium
- Olive Oil1 tsp
- Lean Lamb150 g
- Curry Powder1 tbsp
- Ginger5 g
- Water50 ml
- Cilantro3 g
Instructions
- 1Step 1
Rinse jasmine rice thoroughly. Cook rice according to package instructions (typically 1 part rice to 1.5 parts water) in a small pot for about 10-12 minutes.
- 2Step 2
Dice lamb into 1-inch cubes. Dice onion, carrot, and bell pepper. Mince garlic and ginger.
- 3Step 3
Heat olive oil in a medium saucepan over medium-high heat. Add lamb and sear until browned on all sides, about 3-4 minutes. Remove lamb and set aside.
- 4Step 4
Add onion, garlic, and ginger to the same pan. Sauté for 2 minutes until fragrant.
- 5Step 5
Stir in curry powder and cook for 30 seconds until aromatic. Add carrots, bell pepper, light coconut milk, fish sauce, and water. Bring to a gentle simmer.
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