Lamb Curry with Green Apples

15 minutes to assemble
12-15 minutes to cook
Total time: 25 minutes

4 servings

15 minutes to assemble
12-15 minutes to cook
Total time: 25 minutes

4 servings

Tart apples balance the spice of the Red Curry Paste to create a unique nuance of flavors.

Ingredients

1 tablespoon and 2 teaspoons vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
2 teaspoons Red Curry Paste
1 1/4 lbs pre-cut lamb chunks*, bite size pieces
2 tablespoons Fish Sauce
1 cup loosely packed fresh basil, roughly chopped
2 Granny Smith apples, unpeeled, cut in chunks
Optional: cooked Jasmine Rice or Rice Noodles
*Tip: To save time; ask the butcher to bone and cut a small leg of lamb into bite size chunks while you shop.

Add oil to skillet and heat over a medium high heat. Add onions, garlic, and Red Curry Paste. Cook for 3-4 minutes until curry is dissolved, and garlic starts to soften.
Add lamb and stir-fry for 4-6 minutes, or until lamb is almost cooked through (still pink inside). Do not over cook, or lamb will be tough.
Add Fish Sauce, basil, and apples. Stir-fry until apples are heated through, about 1-2 minutes. Serve with Jasmine Rice or Rice Noodles, if desired.

Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.

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.