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Heat oil in a large saucepan, cook onion for 3-4 minutes. Add lamb cubes and green curry sauce and cook stirring for 5-6 minutes.
Add water, MAGGI Chicken Stock cubes and bay leaves. Bring to boil, cover and simmer for 1 hour or until meat is almost tender.
Add the dissolved MAGGI Coconut Milk powder to the meat and simmer for 20 minutes or until meat is cooked.
Add bell peppers, green peas and baby corn. Simmer for 5 minutes.
Garnish with fresh coriander and bean sprouts and serve with cooked rice.
Per Portion of 300g
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