- 1 tbsp olive oil
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
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.
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.