Panang Curry with Lamb and Green Beans
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Ingredients
- 450 g lamb shoulder, diced
- 3 tbsp panang curry paste
- 400 ml coconut milk
- 150 g fine green beans, trimmed
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 20 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 25.6 g
- Carbohydrate
- 10.3 g
- of which sugars
- 7.3 g
- Fat
- 45.4 g
- of which saturates
- 28.6 g
- Fibre
- 2.9 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the panang curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant and the oil starts to separate.
- 2
Add the lamb and brown for 5 minutes.
- 3
Pour in the rest of the coconut milk and the kaffir lime leaves, cover and simmer for 30 minutes until the lamb is tender.
- 4
Add the green beans and simmer uncovered for 5 minutes until just tender.
- 5
Season with the fish sauce and palm sugar.
- 6
Scatter with the roasted peanuts and serve with jasmine rice.
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