The other day I read an online e-book about how to save money of grocery. I will not share the name of this book because I highly disagree with it. After I finished one chapter, I closed the files and deleted it from my device. I didn’t hate the book, but it’s absolutely not my style.
The book told me to shop in bulk once a month. This I can agree because you can get things cheaper in bulk, and going shopping once a month can save a lot of money on fuel. But then the book suggested storing a lot of canned food because they can be kept for a whole month. The books also taught me how to prep your veggies and fruits to freeze them for weeks to come. It went in detail on how to organize your canned food and processed food that can be store for a long time. Yes, you can save a lot of money this way, but we are not living in a bunker during the Apocalypse.
I live in a part of the world where vegetables are sold on the sides of the streest every evening and the butchers cut fresh meat according to your requirement. It makes sense to me to enjoy these privileges, while I can save money by shopping other stuff monthly. Something like sugar, rice, oil, and condiments can be bought in bulk. But the beautiful produce is better when you can get them fresh.
One evening I went for a walk to find my inspiration for supper. In a little vegetable truck, the string beans looked good and fresh. A little further from it, there was a small stall where I could get fresh lamb. I told the butcher to mince it for me. I could almost picture the spread on my table as I walked down the street.
I love mixing meat with vegetable. I find them to help enhancing each other flavors. Spicy Lamb with String Beans is a simple stir fried dish. I toss these juicy mince and string beans in the aromatic Red Curry Paste. It’s pungent, fresh and delicious. We have it with some rice. There is no need of other side dishes, but if you want fried eggs on the side, why not!
Spicy Lamb with String Beans
400 gm Minced Lamb
250 gm String Beans- Washed and sliced
A handful basil for garnish
2 red chilies- sliced
2 tbsp Thai Red Curry Paste
1 tbsp Fish sauce
2 tsp sugar
2 tbsp vegetable oil
- Heat oil in the large pan over medium heat stove. Add Red Curry Paste and stir fry until aromatic.
- Add lamb and increase the heat to medium-high. Stir fry for a minute or so.
- Add string beans, fish sauce and sugar. Sauté for 3-5 minutes. At this point the lamb should cook well, and the string beans should be slightly soft and juicy. Usually the liquid from lamb and string beans come out when they’re heated up, but if your dish is too dry, add a little water.
- Check the seasoning, and you may adjust the flavor with fish sauce and sugar. Turn off the heat and add basil and red chilies.
- Serve hot with some rice.