About this recipe:It is possible to make a great tasting Thai curry in under an hour resulting in tantalising flavours and attractive colours. The ease of preparation and time to cook makes this a great midweek supper option.
3 tablespoons sunflower oil
550g boneless lamb shoulder, diced
1cm piece root ginger, minced
3 spring onions, chopped
1/2 onion, finely chopped
3 cloves garlic, minced
110g Thai green curry paste
2 small white potatoes, finely diced
250ml vegetable stock
1 (400ml) tin coconut milk
1 teaspoon brown sugar
1 tablespoon lime juice
1 tablespoon fish sauce
salt and black pepper, to taste
100g baby spinach
fresh Thai basil leaves, to garnish
fresh coriander leaves, to garnish
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Method Prep:15min › Cook:40min › Ready in:55min
In a large wok, heat the oil then add the lamb and brown on all sides over a high heat. Remove from the wok and set aside. To the wok, add the ginger, spring onions, onion and garlic and cook and stir over a medium heat for 5 minutes until softened. Add the curry paste and stir to mix then add the lamb back to the wok and add the potato, stock and coconut milk. Add the sugar, lime juice and fish sauce and stir. Season well.
Simmer uncovered over a medium heat for 45 to 50 minutes until the lamb and potato are tender. Add the spinach and stir until wilted. Serve hot, garnished with fresh Thai basil and coriander leaves.
To get an even better final result, marinate the lamb in the curry paste, garlic and lime juice the night before. This will give the flavours a head start.