Lamb with basil and vegetables | Women's Weekly Food

Ingredients

• 2 tablespoon oil
• 2 clove garlic, cut into thin strips
• 2 large fresh red chillies, cut into thin strips
• 1 (150g) medium brown onion, cut into wedges
• 4 green onions, chopped
• 1 1/2 tablespoon tandoori curry paste
• 500 gram lamb fillet, thinly sliced
• 1 (120g) medium carrot, cut into thin strips
• 230 gram can bamboo shoots, drained
• 1/3 cup shredded fresh basil leaves
• 1 tablespoon fish sauce