Spiced lamb & coconut pilaf

Spiced lamb & coconut pilaf

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(19 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Give mince a makeover with this fragrant, low-cost rice dish

Nutrition and extra info

Nutrition: per serving

  • kcal709
  • fat31g
  • saturates18g
  • carbs79g
  • sugars5g
  • fibre4g
  • protein36g
  • salt1.21g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g lean minced lamb
  • 350g basmati rice
  • 2 tbsp Thai green curry paste (or any other curry paste)
  • 300ml hot chicken stock
  • 400g can reduced-fat coconut milk
  • 140g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 lemon, cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful coriander leaves


  1. Heat the oil in a pan and cook the onion for 3-5 mins until soft. Add the lamb and stir-fry for 5-7 mins until brown.

  2. Stir in the rice, curry paste, stock and coconut milk. Bring to the boil, then turn down the heat and simmer very gently for 10-12 mins until the rice is tender and the liquid has mostly been absorbed. Stir in the peas, cook for 2 mins more, then squeeze over the lemon, sprinkle over the coriander and serve.

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Comments (23)

nradzi's picture

Added fresh chilli and garlic to this recipe and used thai red curry paste instead of green.
Was... pleasant enough? I guess? But I wouldn't rush back to it as it was still pretty bland. Found it went kind of well with sweet chilli sauce and a dash of soy sauce as well... that picked it up a little.

lnr1973's picture

Made this last night, and couldn't stop eating it even though there was only 2 of us and the recipe is for 4! Was worried by the previous comments that it was going to taste bland, but I used several healthy dollops of Mae Ploy curry paste (fancied red rather than green) and it was plenty pokey enough! Great recipe, thanks as ever BBC Good Food :)

Teagirl67's picture

We enjoyed this very much. I picked it because my daughter has just got braces and is finding eating rather painful at the moment. After the first tow mouthfuls she said "this is lovely and it doesn't hurt at all". I saw that some comments said it was a little bland so I added a bit of chili powder. The end result was very tasty.

annajumps's picture

Dead easy to make although i needed to add in more liquid than was in the recipe.

The kids really liked it but we grownups found it a bit bland. Would highly recommend adding some extras to pep it up e.g toasted flaked almonds, coriander, fresh chilli, pomegranate seeds.

emmapr's picture

This was a massive hit in our house. I only ever use the Mae Ploy Thai curry pastes and a couple of teaspoons is all you need. I fried the onion, added garlic then added the curry paste and fried it off for a bit. The mince was added once the paste was fragrant. Once the stock and coconut milk had come to the boil I then put in a pre heated oven for about 30 minutes. Added the peas for 5 mins, then removed the lid for 5 mins to let the rice crisp up a bit. Delicious! Extra lemon on the plate also really complimented it.

gillbaillie's picture

Will definitely NOT be making this again! Very bland so used the whole jar of paste which improved it, but was still awful.

nkkingston's picture

Rice took longer to cook than suggested, and I threw in a chilli for a big of extra bite. Really enjoyed it.

fanatic_friend's picture

I find the rice takes longer to cook here as it doesn't absorb the liquid as well as when you boil rice in water. It seems to take more like 20-25 minutes. The frozen peas also take longer than 2 minutes (more like 5-10).

lizleicester's picture

Less good than the ingredients suggested. Used lamb stock instead of chicken and husband's killer chilli oil but still found the result strangely dull.

thecherub's picture

It was ok. I had some good curry paste which helped but the dish still seemed to be missing something. We did however eat the whole lot but it's not something I would rush to make again. Also the rice did require more liquid and a longer cooking time. Was not very healthy either, if Im going to be unhealthy I want to really enjoy it!!!

gordge's picture

have made this lots of times- always comes out nicely and we all really enjoy it!

irenemorrill's picture

Used pork mince instead, spice was perfect, had to add more water while cooking, a bit like risotto you can't leave it. will definately repeat it, easy taty midweek meal!!!

vonnie's picture

I certainly didn't find this recipe bland (I used a paste made by a well known manufacturer beginning with B), but I did find it underwhelming.
It tasted ok, and was quick and easy to make - although it did require more liquid than stated to cook the rice thoroughly - but the lamb got lost in all the rice and wasn't really noticable, flavour or texture wise.
I won't make it again in it's original form, but I will try it with chicken and a bit less rice and see how that goes.

hayleyjj's picture

Really easy to make and very tasty, good leftover the next day to :)

barney123's picture

Delicious, easy, inexpensive, quick.

Cooked the rice a little longer and added a splash more water to stop it drying out and a little less coconut milk so not so sweet.

Also used red thai curry paste as I didn't have green.

vickyhoughton's picture

I didn't find this a very attractive dish, but as I enjoy coconut, it was very tasty. With a few slices of lemon, it really set it off.

christophpi's picture

Really quick and easy midweek supper - the comments that mention it not being spicy enough must be using a really bland curry paste. With a decent thai green paste its delicious!

browste1's picture

We also thought it a little bland though pleasant taste. It needs something extra to live up to its name, I'd added double the paste. But you could try an additional blend of Thai spices or middle eastern to be more authentic.

I didn't have any coconut milk so I added a pack of ready cooked steamed coconut rice instead with some milk, once the mince had partly cooked. A bit of a cheat but it worked well enough.

sisterbliss's picture

I love this, it turned out really well. Used Thai green curry paste & the lamb mince gave it a nice rich flavour. I had to cook the rice for longer than stated to soften it up, but everyone loved it. Will definately make this again!

butcher's picture

like others rice not cooked after initial time so added more stock- but big hit with little ones as not too spicy. When I made it second time covered the pan whilst simmering after adding quarter pint more stock and rice cooked fine- sprinkled chilli over adult servings for more spice. Will definitely cook again as suits all ages.


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