- 2 tablespoons Vegetable oil
- 1 large Onion cut into thin slices
- 750 g Lamb cut as cubes
- 1.5 tablespoons Thai green curry paste to taste
- 4 cups Water
- 2 cubes MAGGI Chicken Stock
- 2 Bay leaves
- 4 tablespoons MAGGI Coconut Milk Powder dissolved in 250 ml water
- 2 small green bell peppers sliced
- 70 g Green peas
- 100 g fresh baby corn cut into halves
- 2 tablespoons Coriander leaves chopped
- 0.5 cup soy bean sprouts
Lamb in Thai Green Curry
INGREDIENTS
Lamb in Thai Green Curry with
Lamb in Thai Green Curry with 
- 2 tablespoons Vegetable oil
- 1 large Onion cut into thin slices
- 750 g Lamb cut as cubes
- 1.5 tablespoons Thai green curry paste to taste
- 4 cups Water
- 2 cubes MAGGI Chicken Stock
- 2 Bay leaves
- 4 tablespoons MAGGI Coconut Milk Powder dissolved in 250 ml water
- 2 small green bell peppers sliced
- 70 g Green peas
- 100 g fresh baby corn cut into halves
- 2 tablespoons Coriander leaves chopped
- 0.5 cup soy bean sprouts
NUTRITIONAL INFORMATION
Lamb in Thai Green Curry with
Lamb in Thai Green Curry with
- Energy 501 (Kcal)
- Protein 30 (g)
- Carbohydrate 13 (g)
- Total Fat 37 (g)
HOW TO PREPARE
Lamb in Thai Green Curry with
Lamb in Thai Green Curry with
1
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.
2
Add water, MAGGI Chicken Stock cubes and bay leaves. Bring to boil, cover and simmer for 1 hour or until meat is almost tender.
3
Add the dissolved MAGGI Coconut Milk powder to the meat and simmer for 20 minutes or until meat is cooked.
4
Add bell peppers, green peas and baby corn. Simmer for 5 minutes.
5
Garnish with fresh coriander and bean sprouts and serve with cooked rice.
REVIEWS
Lamb in Thai Green Curry with
