Vietnamese Quick Lamb Curry with Sweet Potatoes and Jasmine Rice
A rich and aromatic Vietnamese-style curry featuring tender, thinly sliced lamb and sweet potatoes in a coconut milk broth, served with fluffy jasmine rice for a comforting and flavorful dinner.
Ingredients
- Jasmine Rice60 g
- Fish Sauce15 ml
- Garlic5 g
- Light Coconut Milk150 ml
- Cooking Oil5 ml
- Lamb Loin250 g
- Sweet Potato150 g
- Red Curry Paste15 g
- Ginger5 g
- Cilantro5 g
Instructions
- 1Step 1
Cook the jasmine rice according to package directions. (Start this first if not pre-cooked).
- 2Step 2
Thinly slice the lamb loin into bite-sized pieces. Peel and small dice the sweet potato.
- 3Step 3
Mince the garlic and ginger.
- 4Step 4
Heat cooking oil in a medium saucepan or wok over medium-high heat. Add the minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- 5Step 5
Add the thinly sliced lamb to the pan and stir-fry for 2-3 minutes until browned on all sides.
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