Thai Lamb Curry
If preferred use a jar of prepared Thai green curry sauce.
Ingredients:
- 75g/1.5lb lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm (1 inch) cubes
- 15ml/1tbsp sunflower oil
- 1 x 400g can coconut milk
- For the Green Curry Paste:
- 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 (available at all good supermarkets), finely sliced
- Large handful fresh coriander leaves
- Large handful fresh basil leaves
- Salt and freshly milled black pepper
- 30ml/2tbsp sunflower oil
- Extra sliced chillies, spring onions or fresh coriander leaves, to garnish
Serves 6
Difficulty Rating:
Prep Time:
15 mins
Total Time:
55 mins
Instructions:
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
Tips:
If preferred use a jar of prepared Thai green curry sauce.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk
Print View Download PDF
Browse our selection of mouth watering recipes. The Q Guild recipe section will inspire you to try something new today.
- Beef Mini Roast with Chipotle Butter
- Brisket of Beef with Brown Ale
- Sirloin Steaks with Flaming mayonnaise
- Steak Sandwich with Pickled Vegetables
- Beef Mini Roast with Mustard Crust
- Steak and Chips with Tangy Sauce
- Marinated Grilled Ranch Steak
- Citrus Spiced BBQ Beef Skewers
- Beef Carpaccio with Mustard Dressing
- Steak Sandwich with Salsa Verde
- Fillet Steaks with Stilton and Cranberries
- Roast Rib of Beef with Caramelised Shallots
- Roast Beef with All the Trimmings
- Mince and sweet potato frittata
- Pan-Fried Bone-in Sirloin Steak
- Flat Iron Steaks with Olive Tapenade
- Rib-Eye Bruschetta with Beetroot and Lemon Mayonnaise
- Club steak on the bone with blue cheese butter
- Beef Stroganoff (Slow Cooker Version)
- BBQ Steak Kebabs with Red Chicory Salad
- Lasagne
- Roast Lamb with Orange and Rosemary
- Pulled Shoulder of Lamb with Fennel,Carrot and Chilli Slaw
- Moussaka
- Lamb Kebabs Marinated in Ginger and Tamarind
- Roast Mini Lamb Joints with Red Pesto
- Balsamic Glazed Sticky Lamb Cutlets with Thyme
- Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad
- Citrus and Mustard Lamb Chops
- Slow Cooker Pulled Pork Chilli Con Carne
- Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing
- Mango And Orange Pork Chops With Spicy Tails
- Sticky Chinese Ribs With Hoisin Sauce
- Piri Piri Pork Fillet With Sweet Chilli Sauce
- Cajun Pork Fillet With Sweet Potatoes
- Teriyaki Pork Steaks With Soy Sauce
- Roast Leg of Pork With Pear And Sausage Stuffing Balls
- Leftover Pulled Pork Sausage Rolls
- Pork Shoulder Steaks With Parsley, Red Chilli And Apple Butter
- Pork Fillet Medallions With Green Bean Salad
- Mini Pork And Mango Picnic Skewers
Archive
Select a Month:
Search
