Thai Green Lamb & Coconut Rice One Pot

Total: 30 mins

This fragrant one-pan turns up the heat with a spicy spoonful of Thai green curry paste. It’s stirred into a rich coconut milk sauce with extra warmth and flavour from ginger and garlic, bubbled with white basmati and organic lamb.

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984 kcal
(per portion)

Ingredients you'll need

500g lamb mince
2 onion
4 vine tomatoes
2 red pepper
4 garlic cloves
A thumb of ginger
A handful of mint, leaves only
2 tbsp Thai green curry paste
300g white basmati rice
800ml coconut milk

From your kitchen

½ tbsp olive, sunflower or coconut oil
Sea salt

You'll need

Medium pan with lid

Step by step this way

1.
Put a medium-sized pan on a medium-high heat. Warm for 1 min, then add ½ tbsp oil and the lamb mince. Use a wooden spoon to break up the lamb so it covers the bottom of the pan in an even layer, then fry, stirring often, for 6-8 mins till the lamb is browned all over.
2.
While the lamb fries, peel and finely chop the onion. Dice the tomatoes. Halve the red pepper and scoop out the seeds and white pith. Finely chop the pepper. When the lamb is brown, add all the chopped veg to it and stir well. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg are glossy.
3.
While the lamb and veg fry, peel and grate the garlic and ginger.
4.
Stir the garlic and ginger into the lamb and veg. Add 1 tbsp Thai green curry paste. Stir and fry, for 1 min.
5.
Tip in the rice and stir. Pour in the coconut milk. Pop a lid on the pan, bring to the boil, then turn the heat down and simmer for 10-15 mins till the rice has absorbed the water and become tender.
6.
Taste the rice and add a pinch more salt if you think it needs it. Divide the lamb, rice and veg between 2 warm bowls and garnish with the mint leaves to serve.

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