Green lamb and mixed pea curry
four x two hundred lamb backstraps (boneless loin), trimmed
hundred grams Thai green curry paste
two tablespoons vegetable oil
four hundred millilitre can coconut milk
one tablespoon fish sauce
one cup frozen peas
hundred and fifty grams sugar snaps, halved
hundred and fifity grams snow peas
mint leaves and steamed rice, to serve
one// Preheat oven to two hundred degrees celcius. Brush the lamb with one tablespoon of curry paste. Heat one tablespoon vegetable oil in a large non-stick frying pan over high heat. Add the lamb and cook for one-two minutes each side or until browned. Place on baking tray and roast for six-eight minutes for medium-rare or until cooked to your liking. Allow to rest for ten minutes before slicing. Set aside.
two// Heat the remaining oil in a frying pan over high heat. Add the remaining curry paste and cook for one minute. Add the coconut milk and fish sauce and cook for five minutes. Add all the peas and cook for further two minutes. Divide between bowls and top with the lamb and mint leaves.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily