Coconut Curried Lamb, Snow Pea, And Mango Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (3 1/2 ounce) bags boil-in-the-bag rice, long-grain rice
• 1 (1 lb) lamb tenderloin, trimmed
• 1 tablespoon canola oil
• 1 teaspoon red curry powder
• 1 cup snow peas
• 1/3 cup light coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon red curry paste (such as thai kitchen)
• 1 cup bottled mango, cut into 1/2-inch pieces
• 1/2 cup sliced green onion, divided
• 2 tablespoons shredded coconut
• 4 lime wedges (optional)

Recipe

• 1 prepare rice according to package directions, omitting salt and fat; drain.
• 2 cut lamb into 1-inch cubes.
• 3 heat oil in a large nonstick skillet over medium-high heat. sprinkle lamb evenly with curry powder. add lamb and snow peas to pan; stir-fry 3 minutes.
• 4 combine coconut milk, fish sauce, and curry paste, stirring well. add milk mixture to pan; bring to a simmer.
• 5 stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated.
• 6 remove from heat. place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups lamb mixture.
• 7 sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. serve with lime wedges, if desired.