This curry is something that I make regularly to use up leftovers. In this recipe I’ve used lamb but you could you any cut of meat. It’s extremely versatile and can me made as simple or as complex as you please.
Because there is only two in our house sometimes it easier and cheaper to use store bought curry paste. Make sure you buy a really good quality paste if you are using store
bought. Just beware of the heat in some of the tinned pastes. If your not careful it will blow your head off!
Alternatively you can make the paste yourself using this recipe and freeze it into portions. Make enough to do half a dozen curries and it’s there whenever you need it.
approx 500gs of meat of your choice.
1 onion, sliced
250g of fresh vegetables of your choice. things like beans, carrot, peas go well.
300mls of coconut milk. more or less depending on how saucy you like your curry
1. In a wok or pan heat oil and fry onion until it softens slightly. Add curry paste and cook for approximately 2-3 mins, stirring to ensure it doesn’t catch.
2. At this stage add your meat. If your using fresh meat, fry it for 2-3 mins until sealed. Add your vegetables and cook for a further 2 mins.
3. Add coconut milk and stir until combined. Reduce heat to low and simmer for approx 15 mins.
4. Serve with rice.
Hints and Tips –
- Don’t be afraid to experiment. You can add bamboo shoots, chestnuts all kinds of things.
- You can use fresh meat or leftovers. Just remember if using leftovers that the meat doesn’t need to be fried. Put it in with the veg and add the coconut milk straight away.
- You can substitute Green or massaman curry paste.
- To bulk out your curry you can also add cubed potato. Add this at the same time as the rest of the veg.