Quick & Easy

Thai lamb, eggplant and coriander

Light, healthy and fragrant, this Thai lamb, eggplant and coriander curry is succulent and spicy. Eggplant is brilliant in curry, its tender flesh absorbs all the flavours of the sauce.
The Australian Women's Weekly August 2006

Thai Lamb, eggplant and coriander




1.Heat half the oil in wok; stir-fry lamb, in batches, until browned.
2.Heat remaining oil in wok; stir-fry eggplant until almost tender. Add chilli, onion and garlic; stir-fry until onion softens.
3.Return lamb to wok with sugar, juice and sauces; stir-fry until hot. Remove from heat; stir two-thirds of the coriander into stir-fry, sprinkle with remaining coriander.

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