Panang Lamb Curry

Tablespoon of panang curry paste from tin.
Tiny can coconut milk.
4 cubes home-made chicken stock.
Diced lamb (slow-cook preferable)
Large cubes of pumpkin.
Coriander - stems chopped up and leaves chopped separately.
Onion, finely sliced.
Red capsicum, sliced.
Bok choy, washed.
Snow peas, topped & tailed.

Fry curry paste in coconut cream and fry onion and lamb in this. Add pumpkin, coconut milk, coriander stems and chicken stock. Cook slowly for about an hour. Before serving, add remaining veges and coriander leaves. Serve with rice.

Result: 4

Preparation: quick and easy, especially if meat cooked earlier in the day.