Recipe for Thai Lamb CurryFeeds: 6
Using a recipe dating back to Henry VIIs reign, this dish combines sweet, fruity flavours with succulent lamb resulting in a truly scrumptious meal.
Time to cook:
30-40 minutes plus marinating time
- 675g (1lb) lean boneless lamb leg, shoulder or neck fillet, cut into 5cm (2inch) cubes
- 15ml (1tbsp) sunflower oil
- 1 x 400g can coconut milk
- 4 spring onions, sliced
- 2 green or red chillies, deseeded and finely sliced
- 2 garlic cloves, peeled and crushed
- 2.5cm (1inch) piece fresh root ginger, peeled and finely chopped
- 15ml (1tbsp) coriander seeds, finely crushed
- 2 fresh lemon grass stalks, finely sliced
- Large handful fresh coriander leaves
- Large handful fresh basil leaves
- Salt and pepper
- 30ml (2tbsp) sunflower oil
- Extra sliced chillies, spring onions or fresh coriander leaves, to garnish
Place all the curry paste ingredients except the garnish into a blender and blend together until smooth. Transfer to a large bowl, add the lamb mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight. Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil, stirring occasionally, reduce the heat, cover and simmer for 35-40 minutes until the meat is tender. Add the coconut milk and simmer for a further 5-7 minutes.
Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves. If preferred use a jar of prepared Thai green curry sauce.