Thai Green Lamb Curry

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Thai lamb curry PostA more soothing curry option, this recipe for thai green lamb curry mixes milky coconut with citrusy lemongrass and tender lamb chunks.

Serves 6

Cooking time: 40 minutes 

What You’ll Need: 

  • Curry paste 4 green chillies, de-seeded and chopped
  • 2 shallots, chopped
  • 5cm fresh ginger or galangal, peeled and grated
  • 2 garlic cloves, crushed
  • Handful of fresh coriander, including stalks 2 lemongrass stalks, chopped
  • 1 lime, juice and zest
  • 4 kaffir lime leaves, torn
  • 1 tsp ground cumin
  • 2 tsp Thai fish sauce
  • 3 tbsp olive oil
  • 2 tbsp olive oil
  • 750g lean lamb, leg or shoulder, diced into large cubes
  • 400g canned coconut milk
  • 300ml lamb stock
  • 200g Rachel’s Greek Style Coconut Yogurt

What To Do:

  • Place all the paste ingredients in a food processor and blitz to a paste. (Tip: this will keep in an airtight jar for up to 2 weeks in the fridge)
  • Heat the oil in a large pan or wok and add the lamb. Cook the lamb until it is turning brown and is well sealed. Add the paste and continue to fry. Add the coconut milk and stock, cover and simmer for 35 – 40 minutes, or until the meat is tender
  • Add the yogurt and simmer for a further 5 minutes
  • Garnish the curry with sliced spring onions, sliced red chillies and serve with jasmine steamed basmati rice

Recipe from rachelsorganic.co.uk 

Whilst you are at it have a look at our roundup of the Best Curry Recipes.

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