Red Curry with Lamb and Tomatoes

I honestly threw this dish together randomly. BUT. Michael LOVED it and asked that I include it in our regular meals. Go figure!

 

Lately I’ve been cooking much more asian/asian inspired food than anything else. I can’t help it. We both love it, it’s healthy, an oh sooo spicy.

 

 

What you need:

 

  • 1/2lb ground lamb
  • 2 pints cherry or grape tomatoes
  • 1 small can of coconut milk (I use Aroy-d brand, it comes in a small 165ml tin)
  • 1-2 tbsp red curry paste
  • 1 package rice noodles
  • salt to taste

 

Begin by browning the lamb, and then add the tomatoes. Smoosh them with the back of a spoon, or a potato masher if you want to get fancy 😉 to get the juices running and cook the liquid out of the tomatoes. Add the can of coconut milk and simmer for about 15 minutes, or until the tomatoes have started to break down and a lot of liquid has released.

 

 

It should look like so! The liquid should be pretty thin, but there's a reason for that! Be sure to taste this and season accordingly.

 

 

 

Now I learned this tip from some random blog I can’t recall (sorry whomever!) and I’m sorry if it’s against some sort of noodle cooking religion.

 

 

 

Plunge the entire package of noodles, uncooked, into the broth and pop the lid on. Cook on low heat for maybe 5-7 minutes. You have to be careful as rice noodles are very easy to overcook. Feel free to check them and give it a stir here and there.

 

 

 

Open the lid and surpriiise! Perfect noodles and thickened sauce. Who knew!

 

 

 

 

Serve with crushed peanuts, cilantro, fresh lime and hot sauce if you wish!

 

 

 

Enjoy! ❤

 

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4 responses to “Red Curry with Lamb and Tomatoes

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