Thai-style lamb with coconut sticky rice

(2 ratings)

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thai, lamb, rice
thai, lamb, rice
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This quick and tasty dish is perfect when you want something filling but are in a rush - you can also make a big batch and have it for extra meals in the week or to heat up for a healthy lunch.


  • 225g lean lamb leg steak
  • 1tbp oil
  • 2tbsp Thai curry paste
  • 3 spring onions
  • 50g sugar snap peas
  • 1 orange pepper
  • 50g Shitake mushrooms
  • 150ml reduced-fat coconut milk
  • Sprinkle of fresh coriander
  • Spinach to serve

If you'd prefer the curry with chicken, check out our delicious Thai green chicken curry recipe


  1. In a large non-stick wok or pan, fry 225g lean lamb leg steak, cut into thin strips in 1tsp oil until browned. Stir through 2tbsp Thai curry paste and add 3 spring onions, sliced, 50g sugar snap peas, sliced, 1 orange pepper, seeded and sliced, and 50g Shitake mushrooms, sliced. Cook for 2-3 minutes.
  2. Add 150ml reduced-fat coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with fresh chopped coriander and stir through a handful of spinach.
  3. Serve with sticky rice (basmati rice cooked in coconut milk) and extra steamed Chinese vegetables.

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