Serves 4; Prep: 15 mins; Cook: 20 mins; Nutritional Value: Low-fat

Method

Spray non-stick wok with cooking oil spray. Stir-fry 400g thinly sliced lamb backstrap, in batches, until brown. Remove. Stir-fry 1 chopped onion, 1 tablespoon thinly sliced ginger and 3 cloves crushed garlic. Add 1 sliced carrot, 1 sliced zucchini, 1 sliced red capsicum and 1 bunch chopped asparagus. Stir-fry 2 minutes. Add 2 tablespoons Thai Yellow Curry Paste. Stir-fry 1 minute. Add 375ml can Carnation Creamy Coconut Flavoured Light Evaporated Milk and 225g can drained bamboo shoots. Stir-fry until sauce boils. Return lamb to curry. Serve curry with steamed rice.