Malaysian lamb curry

"Made with a spicy curry paste, this indulgent coconut curry is perfect for a cold autumn evening. The Malaysian dish is seasoned with soy sauce, which gives it a wickedly savoury hit, and served with a fresh coconut chutney to balance out the rich flavours"
Prep time:
10 min
Cook time:
40 min
Servings:
6 people

Health Score

High
Medium
Low
6.8 / 10
Medium score

Glycemic Index

Index
40
Low
Load
14
Moderate

Nutrition per serving:

Calories447.10 kcal22%
Fat25.37 g36%
Carbs35.77 g14%
Sugars4.43 g5%
Protein18.94 g38%
Sodium440.49 mg22%
Fiber5.57 g20%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
40
Low
Glycemic Load
14
Moderate

Ingredients

2 tbsp light olive oil or sunflower oil
450g (15oz) diced lamb leg
1 small onion, chopped
3 tbsp Rendang curry paste
400ml tin light coconut milk
100ml chicken or vegetable stock
1 aubergine, cut into chunks
2 x 250g packs microwave wholegrain rice
1 tbsp soy sauce
1 lime, cut into wedges
3 tbsp desiccated coconut
large handful chopped coriander, plus extra leaves, to garnish
1/2 red chilli, seeded and sliced
1/4 cucumber, seeded and diced
1 lime, zested and juiced

Directions

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