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