Green lamb and pea curry

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 ¼ cups fragrant jasmine rice or long-grain rice

spray oil

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

Instructions

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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.

Variations

Make it gluten free: Check curry paste and fish sauce are gluten free.

HFG tip

If sauce needs thickening, stir 1 tablespoon cornflour into pan and heat through.

Nutrition Info (per serve)

Calories 547 cal

Kilojoules 2290 kJ

Protein 38 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 70 g

Sugar 18 g

Dietary fibre 7 g

Sodium 400 mg

Calcium 350 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.