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
6 people


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


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