Green lamb and pea curry

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.