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
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.
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.
Serve with sticky rice (basmati rice cooked in coconut milk) and extra steamed Chinese vegetables.
If you'd prefer the curry with chicken, check out our delicious Thai green chicken curry recipe