Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes

Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes

I had a good but busy day at work. I needed something quick, easy, and tasty.

Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes

Ingredients

  • Leftover lamb shoulder
  • Cherry tomatoes
  • Kale sprouts
  • Coconut cream
  • Lime juice
  • Thai red curry paste
  • 2-minute noodles (Asian pasta)

Instructions

  • Boil some water and pour over the noodles to soften them.
  • Pour a tin of coconut cream into a skillet and then add a couple of tablespoons of Thai red curry paste.
  • Stir everything through and bring to a simmer.
  • Add in the lamb, kale sprouts and cherry tomatoes.
  • Add in the noodles and lime juice.
  • Cook until the lamb is tender.
  • Serve in a bowl and eat with chopsticks and spoon.
Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes

Author: Gary

I'm a medical practitioner, specialist pathologist in microbiology, and Member of the Order of Australia (2003). I'm for resuscitation, if you find me struggling, please save me. I like to cook food, photograph it and then eat it. I'm also a fan of Star Trek, Stargate, Farscape, and Babylon 5.

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