Spiced lamb & coconut pilaf

Spiced lamb & coconut pilaf

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(28 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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…

  • 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, questions and tips

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nradzi's picture
29th Feb, 2016
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.
6th Nov, 2015
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 :)
24th Sep, 2015
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.
23rd Jan, 2014
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
2nd Jan, 2014
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.
27th Feb, 2013
Will definitely NOT be making this again! Very bland so used the whole jar of paste which improved it, but was still awful.
15th Jun, 2012
Rice took longer to cook than suggested, and I threw in a chilli for a big of extra bite. Really enjoyed it.
17th Mar, 2012
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).
3rd Mar, 2012
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
7th Feb, 2012
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!!!


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