Quick Thai green lamb curry

    55 min

    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.

    7 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. 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.
    2. 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.

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