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Fragrant Slow-cooked Lamb Red Thai Curry
This take on a Thai classic stars melt-in-your-mouth British slow-cooked lamb, simmering in a rich curry sauce, infused with fragrant spices. Vibrant courgette, leafy pak choi and crunchy mangetout add a hit of green. Fluffy brown rice soaks up all the flavour.
High protein
6 plants
Serving size
Ingredients
- 2 pak choi
- 1 unwaxed lime
- 1 handful of fresh coriander
- 40g creamed coconut
- 80g mangetout
- 550g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 3 garlic clove
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 200g brown rice (brown rice (100%))
- 2 courgette
Nutritional Information
Calories: 575
Protein: 37g
Carbs: 49g
Fat: 25g
Fragrant Slow-cooked Lamb Red Thai Curry
This take on a Thai classic stars melt-in-your-mouth British slow-cooked lamb, simmering in a rich curry sauce, infused with fragrant spices. Vibrant courgette, leafy pak choi and crunchy mangetout add a hit of green. Fluffy brown rice soaks up all the flavour.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a grater, a measuring jug & a sieve
Boil & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dice the courgettes into 1cm cubes. Trim the pak choi and cut into bite-sized pieces. Finely chop or crush the garlic
- Dissolve the creamed coconut in the jug with 250ml boiling water
Time to fry
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the courgette and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the curry paste, ginger paste, garlic and pak choi to the pan. Cook for 2 mins, until fragrant
Simmer simmer
- Stir in the coconut mixture. Bring to the boil, then add the lamb to the pan, along with all the juices from the bag. Gently pull apart any larger pieces of the lamb. Simmer for 6-8 mins, until thickened
- Add the mangetout for the final 2 mins of cooking
Finishing touches
- Meanwhile, zest and quarter the lime. Roughly chop the coriander
- When ready, stir the lime zest through the rice
- Add a squeeze of lime juice to the curry. Add a splash of water if it's a little thick
Plate up
- Share the rice and and curry between bowls. Sprinkle over the coriander
- Serve with the remaining lime wedges
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