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Thai Lamb Green Curry



For the meat

  • 675 grams lamb (lean, boneless leg, shoulder or neck fillet, cut into 2.5cm cubes)
  • 1 tablespoon sunflower oil
  • 400 grams coconut milk

For the green curry pasta

  • 4 spring onions (sliced)
  • 2 green chilli (or red, deseeded and finely sliced)
  • 2 cloves garlic (peeled and crushed)
  • 2.5 cm fresh root ginger (peeled and finely chopped)
  • 1 tablespoon coriander seeds (finely crushed)
  • 2 sticks lemongrass ((available at all good supermarkets, finely sliced)
  • 1 handful fresh coriander (fresh)
  • 1 handful basil leaves (fresh)
  • salt
  • black pepper (freshly milled)
  • 2 tablespoons sunflower oil
  • chilli (to garnish, sliced - or spring onions or fresh coriander leaves)


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.


Chef’s Tip: 

If preferred use a jar of prepared Thai green curry sauce

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