Thai Red Lamb Noodles
A one-bowl, minced lamb and noodle dish
- 300 g lean lamb mince
- 300 g egg noodles cooked and drained under cold water
- 1/2 Chinese cabbage roughly chopped
- 3 kaffir lime leaves
- 300 ml coconut milk
- 1 tsp shrimp paste
- 1 tbsp peanut oil
- 1 heaped tbsp Thai red curry paste
- 2 tbsp Thai fish sauce
Heat a pot or deep pan with oil and fry the curry paste for 2 minutes. Add the shrimp paste and fry for a further 2 minutes before tossing in the lamb. Stir fry on high heat till the meat is nicely browned.
Now put in the cabbage, stir fry for a minute and pour in the coconut milk followed by the fish sauce and the lime leaves. Cover and simmer for 5-7 minutes (the cabbage must be cooked but not mushy).
Now add the cooked noodles, mix well and check the seasoning. Serve piping hot.