Green lamb and pea curry
- 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.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 5g
Dietary fibre 7g
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.
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