Thai Lamb Curry
Tender lamb, aromatic herbs and creamy coconut milk come together in this flavour-packed Thai curry. With its balance of freshness, warmth and subtle spice, it's an easy dish that feels a little bit special while still being simple enough for any night of the week.
Ingredients
- 675g lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm cubes
- 1 tablespoon sunflower oil
- 1 x 400g can coconut milk
- For the Green Curry Paste
- 4 spring onions, sliced
- 2 green or red chillies, deseeded and finely sliced
- 2 garlic cloves, peeled and crushed
- 2.5cm piece fresh root ginger, peeled and finely chopped
- 1 tablespoon coriander seeds finely crushed
- 2 fresh lemon grass stalks, available at all good supermarkets, finely sliced
- Large handful fresh coriander leaves
- Large handful fresh basil leaves
- 2 tablespoons sunflower oil
- Extra sliced chillies, spring onions or fresh coriander leaves, to garnish
Method
- Place all the curry paste ingredients except the garnish into a blender and blend together until smooth.
Transfer to a large bowl, add the lamb mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight.
Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil, stirring occasionally, reduce the heat, cover and simmer for 35-40 minutes until the meat is tender.
Add the coconut milk and simmer for a further 5-7 minutes.
- Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.
If preferred use a jar of prepared Thai green curry sauce.
