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Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF
Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF

Before you jump to Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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One way to address this to start seeing some results is to realize that you do not need to change everything right away or that you need to altogether get rid of certain foods from your diet. Even more crucial than wholly modifying your diet is simply substituting healthy eating choices whenever possible. As you get accustomed to the taste of these foods, you will realize that you’re eating more healthily than you did. As with many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Therefore, it should be quite obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to vickys spiced lamb & coconut pilaf, gf df ef sf nf recipe. You can cook vickys spiced lamb & coconut pilaf, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
  1. Get 1 tbsp oil
  2. You need 2 onion, finely chopped
  3. Take 500 grams lean minced lamb
  4. Get 350 grams basmati rice
  5. Use 2 tbsp green thai curry paste or amount to taste
  6. Take 300 ml hot chicken stock
  7. Use 400 ml light coconut milk
  8. Take 140 grams frozen peas
  9. Get 1 lemon cut into wedges
  10. Prepare 1 coriander leaves to garnish
Instructions to make Vickys Spiced Lamb & Coconut Pilaf, GF DF EF SF NF:
  1. Heat the oil in a pan and cook the onion for 5 minutes until soft
  2. Add the lamb and brown off, then stir in the rice, curry paste, stock and coconut milk
  3. Bring to the boil then simmer gently for 10 minutes until the rice is tender and the liquid is almost completely absorbed
  4. Stir in the peas and cook a further 3 minutes
  5. To serve, sprinkle over some coriander garnish and give everyone a lemon quarter to squeeze over
  6. 2 tbsp of thai green curry paste gives a mild flavoured finish. Feel free to use more or use a hotter curry paste

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