Directions

To Cook

1. Heat oil over low heat and stir-fry Valcom Yellow Curry Paste until fragrant. Slowly add 1 cup of coconut milk and stir until oil appears.
2. Add lamb and cook until tender. Slowly add the remaining coconut milk and 1 cup of water to the mixture, then add salt and sugar, stirring well. Bring to the boil, then simmer until the meat has softened.
3. Add potatoes and bring to the boil for few mins. Add tomatoes and simmer until softened.
4. Garnish with red chilli and spring onion, then remove from heat.