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Thai Lamb Curry

If preferred use a jar of prepared Thai green curry sauce. 

  • 6
  • 55 mins


  • 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


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.

Images courtesy of AHDB.

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