Ingredients
- 1 tablespoon peanut oil
- 8 Coles Australian Lamb Loin Chops
- 1 large brown onion, chopped
- 1/2 x 210g jar massaman curry paste
- 400ml can coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 Vivaldi Gold potatoes, chopped
- 2 carrots, peeled, thickly sliced diagonally
- 2 x 250g pkts microwave coconut basmati rice, heated
- 1 cup (55g) trimmed bean sprouts
- 1/2 cup coriander sprigs
- 1 long red chilli, sliced
Directions
- Step 1
Heat oil in a large deep frying pan over medium-high heat. Cook lamb, in batches, for 3 mins each side or until browned. Transfer to a plate.
- Step 2
Add onion to pan. Cook, stirring, for 3 mins or until starting to brown. Add curry paste and cook, stirring, for 1 min or until fragrant. Add coconut milk, fish sauce and sugar. Bring to a simmer. Return lamb to pan. Cover and reduce heat to medium-low. Simmer for 40 mins or until lamb is almost tender.
- Step 3
Add potato and carrot to pan. Cook, covered, for a further 15 mins or until lamb and vegetables are tender.
- Step 4
Divide rice and curry among serving bowls. Top with bean sprouts, coriander and chilli.
Serving size: 4
Recipe courtesy of taste.com.au