Thai-style lamb with coconut sticky rice recipe

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serves: 2
Skill: easy
Prep: 5 min
Cooking: 10 min
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  • This quick and tasty dish is perfect when you want something filling but are in a rush – you can also make a big batch and have it for extra meals in the week or to heat up for a healthy lunch.


    • 225g lean lamb leg steak
    • 1tbp oil
    • 2tbsp Thai curry paste
    • 3 spring onions
    • 50g sugar snap peas
    • 1 orange pepper
    • 50g Shitake mushrooms
    • 150ml reduced-fat coconut milk
    • Sprinkle of fresh coriander
    • Spinach to serve


    • In a large non-stick wok or pan, fry 225g lean lamb leg steak, cut into thin strips in 1tsp oil until browned. Stir through 2tbsp Thai curry paste and add 3 spring onions, sliced, 50g sugar snap peas, sliced, 1 orange pepper, seeded and sliced, and 50g Shitake mushrooms, sliced. Cook for 2-3 minutes.

    • Add 150ml reduced-fat coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with fresh chopped coriander and stir through a handful of spinach.

    • Serve with sticky rice (basmati rice cooked in coconut milk) and extra steamed Chinese vegetables.

    Top tip for making Thai-style lamb with coconut sticky rice

    If you'd prefer the curry with chicken, check out our delicious Thai green chicken curry recipe

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