US
Lamb massaman curry
Prep and cooking time: 20mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
1 onion, diced
500g lamb, diced
300g butternut squash, diced into 2-3cm cubes
3 tbsp massaman curry paste
1 tbsp peanut butter
1 tbsp dark soy sauce
1 x 400g tin coconut milk
200g green beans, diced into 3cm chunks
1 red pepper, diced
1 yellow pepper, diced
80g uncooked brown rice
2 tbsp salted peanuts
1 large handful fresh coriander, roughly chopped
Method
Heat the oil in a large casserole dish or wok, over high heat.
Fry the onion, until just softened. Add the lamb and brown all over.
Add the butternut squash, curry paste, peanut butter, soy sauce, and coconut milk, and season lightly with salt and pepper. Reduce the heat to low/medium, and cover with a lid to cook for 8-10mins.
Add the green beans, red pepper, yellow pepper, and a dash of water.
Cook for a further 5-8mins, or until the desired vegetable texture is reached (we don’t like them too soft).
Serve with 40g cooked brown rice per person, and sprinkle with peanuts and coriander.