Thai Green Curry with Australian Lamb

This Thai Green Curry with Australian Lamb combines tender lamb with vibrant green curry paste, coconut milk, and fresh vegetables. The dish balances the rich, savory flavors of Australian lamb with the aromatic spices of Thai cuisine, creating a fusion that excites the palate while respecting traditional culinary principles. It's a hearty and satisfying meal that’s perfect for any occasion.

Ingredients:

• 500g Australian lamb, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 400ml coconut milk
• 1 cup chicken or vegetable broth
• 1 cup sliced bell peppers (red and yellow)
• 1 cup snap peas
• 1 cup baby spinach
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Add the lamb pieces and sauté until browned on all sides, about 5-7 minutes.
2. Stir in the green curry paste and cook for another 2 minutes until fragrant.
3. Pour in the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
4. Add the sliced bell peppers, snap peas, and baby spinach. Simmer for 10-15 minutes until the vegetables are tender and the lamb is cooked through.
5. Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
6. Serve hot over jasmine rice and garnish with fresh basil leaves.