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Stir-fried mutton, or lamb, is something that we made because lamb meat was on sale. One of our healthy habits is that we go to the gym and then we stop at the store on the way home. They often have things in a clearance area at the end of the day to prevent them from going bad. It’s fun to see what my wife comes up with for the random things that are on sale. This Stay Home Stay Safe Organic Stir-fry Recipe Using Shop Farmbox Direct! recipe idea is a way to stay safe. You can avoid touching the fomites at the store and all the stops along the way.Jump to Recipe
Stir-Frying as a Healthier Option
Stir-frying is known as generally being a healthier option for eating Thai food. You can use one of the healthier oils, such as canola or even olive oil. Typically, canola oil is the healthier option you find in Thai food if you want to be a purist. You can adapt by using any vegetables you prefer.
Go For Colorful Vegetables
We go for colors, both for presentation and for the vitamins and minerals that you tend to find more often in colorful vegetables. If you want more evidence that stir-frying is healthier I did a quick google search and here is the first ranked article. I will also write another article on it. My doctor tells me to cut down the carbs and fried foods every year and this is a good option as it does the job with minimal frying. Stir-frying sounds like fried food but if you look at the 2 tablespoon healthy oil, it’s really not bad.
Here is Mod’s Recipe
Stir-Fried Mutton, Lamb (เนื้อแกะผัดพริกแกงเขียวหวาน)
- 2 tablespoon canola oil
- 1 ½ pound Lamb meat Cut into small pieces
- 1 cup green onions Optional
- ½ cup galangal Optional
- 2 cups green beans ends cut off
- 2 cups carrots Sliced into thin slices
- 1 bell pepper Sliced into strips
- 1 cup Thai basil
- 2 tablespoon Green curry paste Optional for garnish
- ½ tablespoon soy sauce Can substitute fish sauce which is more typical but I was trying to reduce sodium but go for light soy sauce if you use soy sauce
- ¼ teaspoon stevia
- ½ Cup Water
- 6 Lime leaves
- Heat the wok with the oil on medium high until hot and stir fry the green curry paste until fragrant.
- Combine in soy sauce, peppers, carrots, lime leaves, basil leaves saving back a few for garnish, and stevia and stir-fry another moment or two.
- Heat the wok to medium-high and add the oil and then the galangal, garlic, onions, peppers and stirfry for a few minutes.
- Add the lamb and green beans and cook until cooked through.
- Add the water and stir fry until the vegetables are soft but not mushy.
- Taste and adjust as needed.
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