Curried Lamb Stir-Fry with Asparagus

15 minutes to assemble

20 minutes to cook

Total time: 35 minutes

4 servings

15 minutes to assemble

20 minutes to cook

Total time: 35 minutes

4 servings

Spring lamb and asparagus, combined with Red Curry Paste and mint, make a mouth-watering combination.

Ingredients

2 tablespoons oil
2 tablespoons Red or Green Curry Paste
2 tablespoons Fish Sauce
2 tablespoons brown sugar, divided
1 1/4 lbs pre-cut lamb chunks*, bite size pieces
1 cup onions, thinly sliced
1 bunch asparagus, trimmed and cut into 2" pieces
1 red bell pepper, thinly sliced
Salt and pepper
1 tablespoon fresh lime juice
1 cup loosely packed mint leaves, rough chopped
*Tip: To save time; ask the butcher to bone and cut a small leg of lamb into bite size chunks while you shop.

Heat oil in a large skillet over medium-high heat. Add Curry Paste, Fish Sauce and 1 tablespoon of sugar. Stir until combined and bubbling, about 3 minutes.
Add lamb and stir-fry until just cooked (2-3 minutes). Lamb can be slightly pink. Transfer to a bowl, with a slotted spoon, keeping as much broth in skillet as possible.
Add onion, asparagus and red pepper to skillet. Salt and pepper to taste. Stir-fry vegetables 6-8 minutes or until tender crisp.
Mix lime juice with remaining tablespoon of sugar and add to skillet along with reserved lamb. Toss to combine and heat through. Mix in mint leaves and serve.

This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.