If you don’t like lumb, you can use beef. Heat the oli in a wok over high heat.
Add the onion and garlic and stir-fry until slightly soft. Add the meat and stir-fry until lightly browned.
Stir in the curry paste, coconut milk, red pepper, fish sauce, lime juice, stock, tomato concentrate, and bring to the boil. Season with salt if needed. Reduce the heat and simmer until to soften.
Add the chopped coriander and parsley, slightly mix. Serve with rice, pasta.