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Serves: 4



Ingredients:-

    Green Curry Paste

    • 4 lemongrass stalks, roughly chopped
    • 6 spring onions, roughly chopped
    • 4 cloves garlic, roughly chopped
    • 4cm ginger, roughly chopped
    • Stalks from a 30g bag of fresh coriander (cilantro)
    • 4 large green chillies (see note)
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 6 tablespoons coconut milk

    Lamb Thai Green Curry

    • 2 tablespoons olive or rapeseed oil
    • 4 lamb leg steaks
    • 400ml tin coconut milk (minus the 6 tablespoons used above)
    • 1 red pepper, sliced into batons
    • 2 teaspoons fish sauce (optional)
    • Juice of 1 lime
    • Leaves from a 30g bag of fresh coriander (cilantro), chopped finely (save some for garnish)
    • T-o serve
    • Reserved fresh coriander for garnish
    • 1 lime cut into 4 wedges
    • 300g jasmine rice (or basmati, or long grain)

    Method:-

    • Start by making the paste. Place the lemongrass, spring onions, garlic, ginger, coriander stalks, chillies, ground coriander and cumin in a small blender or food processor, along with 6 tablespoons of the coconut milk and blend to a smooth paste. Alternatively you can place all the ingredients in a small jug or bowl and use a hand blender to mix to a paste.
    • Set aside the green curry paste while you fry the lamb.
    • In a wide, deep frying pan, heat up the oil for 1 minute on high, then add in the lamb leg steaks and fry for 4 minutes on each side. Remove the lamb from the pan and rest for 5 minutes.
    • Drain off any fat from the pan, then add the curry paste and cook for 3 minutes, then add the rest of the coconut milk, red pepper, fish sauce and lime juice, and cook for 2 minutes.
    • When the lamb has rested, chop the lamb into bite-size pieces and add the lamb back into the pan, together with most of the chopped fresh coriander (cilantro). Cook for 2-3 minutes, then serve with jasmine rice, extra coriander as a garnish, and lime wedges on the side.

    Note:-

    I have used 4 mild green chillies in the curry paste – these are the normal larger sized green chillies you can buy from supermarkets (in the UK, at least). I usually remove all the seeds and some of the membranes to give a milder taste. You can leave them in if you prefer a hotter flavour. If you prefer not to handle fresh chillies, you can use 1 teaspoon dried chilli flakes instead for a similar level of heat as my milder version.



    Category: Lamb Based Curry
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