Red Curry Lamb With Peppers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 1 onion, coarsely chopped
• 2 garlic cloves, chopped
• 1 lb lamb tenderloin, thickly sliced
• 1 red bell pepper, seeded and diced
• 6 ounces mushrooms (quartered or diced depending on which you use) or 6 ounces zucchini (quartered or diced depending on which you use)
• 2 tablespoons thai red curry paste
• 4 ounces coconut cream
• 1 teaspoon vegetable bouillon granules
• 2 tablespoons thai soy sauce
• 4 tomatoes, peeled seeded and chopped
• handful fresh cilantro, chopped

Recipe

• 1 heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add lamb slices and stir-fry until browned, 2 to 3 minutes.
• 2 add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
• 3 add tomatoes and cilantro, stir to combine; serve.