Ingredients
800 g diced lamb forequarter1 onion, chopped
1 green chilli, seeded and chopped
2 tbsp green curry paste
1½ cups beef stock
400 g can coconut milk
2 tbsp brown sugar
1 tbsp fish sauce
500 g pumpkin, peeled and cubed
1 cup frozen peas
steamed jasmine rice to serve
Description
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