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Lamb Red Curry with Coconut Rice

We gently infuse coriander, cumin, red bell pepper, red chili, lemongrass, and ginger to form our base. We then add our lamb and vegetables and allow the flavours to develop in the broth whilst simmering away on the stovetop. Coconut milk is added and voila, dinner is done! Thai red curry is sweet and savoury with a mild spiciness. Served with coconut rice, its a real heart warming dish.

ContainsGluten, Wheat, Fish, Soy

Sizes

Dietaries

Egg free
Dairy free

Ingredients

Lamb shoulder-Diced, GARNISH, SIDES, Washed Potato, Onion-Brown, Par Boiled White Rice, Carrot, Coconut milk powder, Peas, Red Pepper (Wheat, Soy), Fish sauce, Vegetable oil, Celery, Spring onion, White sugar, Lemongrass, Ginger, Lime powder, Salt, Red curry paste (Soy), Fried shallots, Cocount oil, Kaffir lime leaves

CONTAINS: Gluten, Wheat, Fish, Soy.

Preparation and storage notes

Keep Refrigerated.
For best results, use microwave: crack lid and re-heat on high until steaming hot. Let stand 2 mins before serving. Can use oven, preheat 160c and warm for 10-20mins.

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