Thai Lamb Curry

Ingredients

2 tbsp Vegetable oil
1 Large onion, sliced
650g Lean boneless leg of lamb, cut into 3 cm cubes
100g Shemin’s Thai Red Curry Paste
150ml Coconut milk
1 tbsp Palm or soft brown sugar
1 Large red pepper, deseeded and thickly sliced
150ml Lamb or beef stock
1 tbsp Fish sauce
2 tbsp Lime juice
225g Water chestnuts, drained
2 tbsp Coriander, chopped
2 tbsp Basil, chopped and some for garnish
Salt and pepper