Thai Red Curry Lamb & Brown Rice Bowl with Mushrooms
Ready in about 40 minutes, this comforting lamb and brown rice dish is built for fat-loss phases — 661 kcal and 48g protein.
Ingredients
- 130g Lamb Leg
- 120g brown rice
- 80g mushrooms
- 80g mangetout
- 30g curry paste
- 150g coconut milk
- 20g juice of ½ lime
- fresh coriander & sliced chilli
Method
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1
Prep everything first: wash and trim the mushrooms and mangetout, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
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4
Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.
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5
Meanwhile, steam or stir-fry the mushrooms and mangetout for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: brown rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.
Tap ingredients and steps to tick them off as you cook.