Thai-style lamb with coconut sticky rice recipe

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serves:

2

Skill:

easy

Prep:

5 min

Cooking:

10 min

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.

Ingredients

  • 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

Method

  • 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.

Top tip for making Thai-style lamb with coconut sticky rice

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

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