| Preparation time: 15 minutes + 3 hours refrigeration | | | | Directions: |
| Total cooking time: 15 minutes | | | | 1. Combine the curry paste, the coriander, the ginger |
| Serves: 4 to 6 | | | | and 2 tablespoons oil in a large bowl. Then add the |
| Ingredients: | | | | lamb and coat well and after that cover it and |
| - 2 tablespoons red curry paste | | | | refrigerate for about 2 or 3 hours. |
| - 1/4 cup (15 g/1/2 oz) chopped coriander leaves | | | | 2. Then steam or boil the snow peas until they |
| - 1 tablespoon finely grated fresh ginger | | | | become tender and refresh under cold water and |
| - 3 or 4 tablespoons peanut oil | | | | drain. |
| - 750g (1 1/2lb) lamb fillets, sliced | | | | 3. Then cover the noodles with boiling water and leave |
| - 200g (6 1/2 oz.) snow peas | | | | for 5 minutes, or until tender, and drain. |
| - 600g (1 1/4lb) packet thick fresh rice noodles | | | | 4. Then to make the dressing, put all the above |
| - 1 red capsicum, sliced | | | | ingredients in a jar and shake them well. |
| - 1 Lebanese cucumber, sliced | | | | 5. Heat a wok until it becomes very hot, add 1 |
| - 6 spring onions, sliced | | | | tablespoon oil and swirl a bit to coat. Then add half the |
| Mint Dressing | | | | lamb and stir-fry it for about 5 minutes or so, or until it |
| - 1 1/2 tablespoons peanut oil | | | | becomes tender. Repeat with all the remaining lamb, |
| - 1/4 cup (60ml/2 fl oz.) lime juice | | | | using more oil if you fell is needed. |
| - 2 tablespoons soft brown sugar | | | | 6. Then place the lamb, the snow peas, the noodles, |
| - 3 teaspoons fish sauce | | | | the capsicum, the cucumber and the spring onion in a |
| - 3 teaspoons soy sauce | | | | bowl, drizzle with the dressing and toss it before |
| - 1/3 cup (20 g/3/4 oz) chopped mint leaves | | | | serving. |
| - 1 clove garlic, crushed | | | | |