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.

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.