- Step 1
Heat 2 teaspoons of oil in a large saucepan or wok over high heat. Cook half of lamb for 2 minutes or until browned. Set aside and repeat with 2 teaspoons of oil and remaining lamb.
- Step 2
Heat remaining oil in same pan over medium-high heat. Cook beans, stirring, for 2 minutes. Add curry paste and stir until fragrant. Add stock and carrot and bring to the boil. Reduce heat and simmer, covered, for 4 minutes. Add corn and simmer, covered, for 2 minutes. Return meat to pan with any juices and basil. Stir to combine. Remove from heat. Add yoghurt and stir until combined.
- Step 3
Sprinkle with extra basil and chilli and serve with rice.
You can use normal basil if you can't find Thai basil and replace snake beans with green beans if you like. You only need to brown the lamb as it will continue to cook while resting and when you toss it through at the end.