Malaysian lamb Penang curry

Name: Malaysian lamb Penang curry
Cook time: 25 min
Yield: 4

with steamed rice and roasted peanuts

Ready in around 25 mins

RECIPE FACT:

The earliest known mention of phanaeng (Penang) appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao, published in 1890.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and cut the carrot in half lengthways then slice into 1/2 cm half-moons. Trim the ends off the bok choy then slice into 1 cm slices, set aside until needed. Roughly chop the coriander including the stalk and set aside. Remove the stem then thinly slice the makrut lime leaves and set aside.
2. TO PREPARE THE LAMB CURRY:

Heat a drizzle of oil in a non-stick frying pan. Once hot add the Penang curry paste and cook for 1-2 mins until fragrant. Add the slow cooked lamb, breaking up any clumps of meat using a wooden spoon and cook 2-3 mins mixing regularly. Add the coconut milk, 1 cup of water, bok choy, carrot, makrut lime leaves and bring to the boil. Reduce heat to medium and simmer for 3-4 mins, add the sliced baby corn and cook for a further 2 mins. Season with salt.
3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Divide the steamed rice into bowls, place the lamb Penang curry alongside it. Finish with a sprinkle of roasted peanuts and the coriander.