Vickys Spiced Lamb & Coconut Pilaf, Gluten, Dairy, Egg & Soy-Free

• 1 tbsp oil
• 2 onion, finely chopped
• 500 grams lean minced lamb
• 350 grams basmati rice
• 2 tbsp green thai curry paste or amount to taste
• 300 ml hot chicken stock
• 400 ml light coconut milk
• 140 grams frozen peas
• 1 lemon cut into wedges
• 1 coriander leaves to garnish

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.
7. Feel free to use more or use a hotter curry paste

oil, onion, basmati rice, green thai, chicken, light coconut milk, frozen peas, lemon, coriander

Taken from cookpad.com/us/recipes/337498-vickys-spiced-lamb-coconut-pilaf-gluten-dairy-egg-soy-free (may not work)