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Check out the latest recommended times in our Cooking Guidelines.
Slow-Cooked Lamb Red Thai Curry
mangetout sweetcorn pak choi lime chilli paste lemongrass paste
High protein
New
6 plants
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 80g baby corn (use half)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 3 tbsp thai red curry paste (use half) (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.)
- 1 pak choi (use half)
- 80g mangetout (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 80g brown rice (use half) (brown rice (100%))
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 15g creamed coconut (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
Nutritional Information
Calories: 554
Protein: 36g
Carbs: 45g
Fat: 25g
Ingredients
- 80g baby corn
- 80g brown rice (brown rice (100%))
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g mangetout
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 3 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.)
- 15g creamed coconut
- 1 pak choi
Nutritional Information
Calories: 552
Protein: 36g
Carbs: 45g
Fat: 25g
Slow-Cooked Lamb Red Thai Curry
mangetout sweetcorn pak choi lime chilli paste lemongrass paste
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Boil a kettle. Halve the baby sweetcorn. Trim the pak choi and cut into bite-sized pieces. Dissolve the creamed coconut and stock cube in a jug with 200ml boiling water (100ml for 1 person).
- Heat a frying pan with 1 tsp oil on medium heat. Add the curry paste, lemongrass, ginger and garlic paste, chilli paste to the pan. Cook for 1 min, then add the coconut mixture.
- Add the lamb to the pan and cook for 6-8 mins, breaking it up with a wooden spoon. Season with sea salt and black pepper. Quarter the lime and half of the juice to the curry.
- Add the baby sweetcorn, pak choi and mangetout. Lower the heat to a simmer, Simmer for 3-4 mins, until the vegetables are soft.
- Serve in warm bowls with the rice and a wedge of lime.
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