About this recipe:This aromatic Thai green lamb curry is creamy and packed with flavour. Best made with fresh, crisp herbs and served over rice.
For the curry paste
4 spring onions
2 green chillies, seeded
2 garlic cloves, peeled and crushed
2.5cm piece fresh root ginger
1 tablespoon coriander seeds, finely crushed
2 fresh lemon grass stalks
1 large handful fresh coriander leaves
1 large handful fresh basil leaves
salt and black pepper, to taste
2 tablespoons sunflower oil
For the curry
675g lean boneless lamb leg, diced
1 tablespoon sunflower oil
1 (400ml) tin coconut milk
spring onions, to garnish
fresh coriander leaves, to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:50min › Ready in:1hr5min
For the curry paste:
Place all the curry paste ingredients into a food processor and blend until smooth.
For the curry:
Transfer the curry paste to a large bowl and add the diced lamb, stirring to coat. Cover and marinate in the fridge overnight (optional).
Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil for 5 minutes, stirring occasionally. Reduce the heat, cover and simmer for 35 to 40 minutes until the meat is tender.
Add the coconut milk and simmer for a further 5 to 7 minutes.
Serve garnished with spring onions and coriander leaves.
The longer you leave the lamb to marinate in the curry paste the more developed the flavours will be. If you are in a hurry, marinate for at least 30 minutes.