Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF
Source : Heat The Oil In A Pan And Cook The Onion For 5 Minutes Until Softadd The Lamb And Brown Off Then Stir In The Rice Curry Paste Stock And Coconut Milkb...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : May 13, 2026
Step:
Heat the oil in a pan and cook the onion for 5 minutes until soft
Add the lamb and brown off, then stir in the rice, curry paste, stock and coconut milk
Bring to the boil then simmer gently for 10 minutes until the rice is tender and the liquid is almost completely absorbed
Stir in the peas and cook a further 3 minutes
To serve, sprinkle over some coriander garnish and give everyone a lemon quarter to squeeze over
2 tbsp of thai green curry paste gives a mild flavoured finish. Feel free to use more or use a hotter curry paste
Ingredients
1 tbsp oil
2 onion, finely chopped
500 grams lean minced lamb
350 grams basmati rice
2 tbsp green thai curry paste or amount to taste
300 ml hot chicken stock
400 ml light coconut milk
140 grams frozen peas
1 lemon cut into wedges
1 coriander leaves to garnish
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