coconut milk Archives

Asian recipes

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

2 hours 30 minutes

Thai recipes

Mussels in a coconut green curry broth

15 minutes

Great value

Tom kha tofu with coconut black rice

5 minutes

Tenderstem broccoli korma curry

15 minutes

Chickpea recipes

No-fuss chickpea-and-pea Thai coconut curry

20 minutes

Beef recipes

Tofu balls with polenta

20 minutes

Slow-roasted curried leg of lamb with pineapple raita

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 hours, 20 minutes

Ingredients

2 x 400 ml cans coconut milk
2 x 70 g jars Woolworths Blue Elephant yellow curry paste
1 t fish sauce
1 t soya sauce
6 bay leaves
3 Woolworths green finger chillies, halved
2 kg free-range leg of lamb, scored
fresh coriander, to garnish (optional)

For the pineapple raita, mix:

1 pineapple, roughly diced
1 cup Woolworths double cream plain yoghurt
sea salt, to taste

Method

1 Preheat the oven to 150°C. Mix the coconut milk, curry paste, fish sauce, soya sauce, chillies and bay leaves.

2 Place the lamb in a deep baking tray lined with baking paper. Pour over the sauce, then cover tightly with baking paper and foil.

3 Roast for 5 hours, or until soft and falling apart. Remove the baking paper and foil. Turn the oven’s grill to high and brown the lamb under the grill until nicely golden and crisp, this should only take a few minutes.

4 Allow to rest, then slice and serve with the pineapple raita. Garnish with fresh coriander.

Find more lamb recipes here

Photographer: Jan Ras

Production: Abigail Donnelly

Food Asssistant: Bianca Jones

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Coconut milk dumpling bake

Tenderstem® broccoli korma

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Mussels in a coconut green curry broth

Tom kha tofu with coconut black rice

Tenderstem broccoli korma curry

No-fuss chickpea-and-pea Thai coconut curry

Pan-roasted yellow beef curry

Tofu balls with polenta

Spicy Moroccan chickpea-and-pumpkin soup

Silken tofu with fragrant coconut milk

Slow-roasted curried leg of lamb with pineapple raita

Slow-roasted curried leg of lamb with pineapple raita

Ingredients

Method