Name: Thai-style lamb with coconut sticky rice recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves: 2
Cuisine: Thai
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

By GoodtoKnow

published 20 September 2019

in Recipes

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

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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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