Thai Lamb Stir Fry

Thai Lamb Stir Fry

This is a tasty stir fry that has the lovely flavour of a Thai curry without the hassle of cooking a full curry.

CAL P/SERVE
468
kJ P/SERVE
1960
FAT P/SERVE
27.0g
CARBS P/SERVE
8.4g
PROTEIN P/SERVE
45.6g
SUGAR P/SERVE
7.0g
SODIUM P/SERVE
892g
FAT
%
7.9%
ENERGY RDI%
22.5%

You can serve with ½ cup rice or noodles per person which will add about 100 additional calories.

This recipe uses lamb fillet for something unique, however you can use beef or even chicken if you prefer. If you don’t have any cashews you can use crushed peanuts instead.

Ingredients

  • 250g lamb fillet or back strap, sliced
  • 1 tbsp. olive oil
  • 1/4 cup coconut milk, light
  • 1 tsp. red curry paste
  • 1 tsp. brown sugar
  • 2 tsp. fish sauce
  • 1 bunch bok choy or 100g spinach leaves
  • 1/4 red capsicum, chopped
  • 20g cashews
  • 1/2 onion sliced
  • 4 mushrooms, sliced

Method

  1. Heat wok or large non-stick fry pan with 2 tsp. olive oil and sauté onions and capsicum for 5 minutes or until softened.  Add mushrooms; continue to sauté for 2 mins.  Take off heat, place on plate and set aside.
  2. Place pan back onto heat, add 1 tsp. olive oil, turn heat up and stir fry the lamb for 1 minute. Add onion and capsicum back to pan with meat, add red curry paste and sauté for 1 minute. 
  3. Add brown sugar, fish sauce and then coconut milk, turning the heat down to simmer. Add bok choy/spinach to pan and simmer for 5-10 minutes.
  4. Serve and garnish with cashews, crushed or whole.  Choice to toast prior.

Nutrition Table

Servings: 2 Serving size:340g
Average Serve Average 100g
Energy 1960 kJ 578 kJ
  468 Cal 138 Cal
Protein 45.6 g 13.4 g
Fat, total 27.0 g 7.9 g
- Saturated 7.8 g 2.3 g
Carbohydrate 8.4 g 2.5 g
- Sugars 7.0 g 2.0 g
Sodium 892 mg 262 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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