Green lamb and pea curry
(at time of publication)
- 1 ¼ cups fragrant jasmine rice or long-grain rice
- oil spray
- 400g lean lamb medallions
- 5 teaspoons Thai green curry paste
- 1 red onion, sliced
- 400g can Carnation light & creamy coconut flavoured evaporated milk
- 2 teaspoons fish sauce
- 1 ½ cups frozen peas
- 400g mix snow peas, carrot sticks, broccoli florets
1 Preheat oven to 200°C. Place rice on to cook for 12-15 minutes. Meanwhile, heat a non-stick pan with oil spray and brush lamb with half the curry paste. Add to pan and cook lamb for 1-2 minutes each side until evenly browned. Place lamb on a baking tray, cover with tinfoil and cook for 6-7 minutes. Leave to rest. Drain rice.
2 Meanwhile, wipe out pan and spray with a little more oil. Add onion with the remaining paste and cook for 1 minute. Add milk and fish sauce and cook for 5 minutes. Add vegetables and cook for 4-5 minutes. Slice lamb thinly.
3 Divide rice among serving bowls then spoon over Thai curry vegetables. Top with lamb slices and serve.
Make it gluten free: Check curry paste and fish sauce are gluten free.
If sauce needs thickening, stir 1 tablespoon cornflour into pan and heat through.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 7g
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