Lamb Rump Red Curry Salad recipe | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 200g Lamb Rump, fat trimmed
• 2 tbsp coconut cream
• 1 tbsp red curry paste, or to taste
• 1 tsp vegetable oil
• 100g green beans, trimmed and sliced diagonally
• 1/2 cup bean sprouts
• 1/4 cup each Thai basil, mint and coriander
• 1/2 red shallot, thinly sliced
• 1 tbsp lime juice, plus wedges to serve
• 1 tbsp fish sauce
• 1 tbsp coconut cream
• Pinch of caster sugar
• 1/2 small red chili, finley chopped, or to taste
• 1/2 garlic clove, crushed