About this recipe:Green Thai lamb curry is simmered lovingly in a wok with fresh herbs and aromatic spices. Best served over fluffy boiled rice.
For the curry paste
1 large handful fresh coriander leaves
3 garlic cloves
1 large handful fresh basil leaves
3cm piece fresh root ginger
2 green chillies, seeded
6 small shallots
1 tablespoon coriander seeds, finely crushed
6 spring onions
1 tablespoon brown sugar
2 fresh lemon grass stalks
salt and black pepper, to taste
4 kaffir lime leaves
3 tablespoons sunflower oil
For the curry
700g lean boneless lamb leg, diced
1 tablespoon sunflower oil
300ml coconut milk
fresh coriander leaves, to garnish
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Method Prep:15min › Cook:40min › Ready in:55min
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).
The next day, heat the oil in a large wok and add the lamb and curry paste. Bring to the boil for 5 minutes, stirring occasionally. Add the coconut milk and reduce the heat, cover and simmer for 35 to 40 minutes until the meat is tender.
Serve immediately garnished with fresh 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.