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Make
1. Place all the curry paste ingredients except the garnish into a blender and blend together until smooth.
2. 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.
3. 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.
4. Add the coconut milk and simmer for a further 5-7 minutes.
Eat
Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.Tip:
If preferred use a jar of prepared Thai green curry sauce.
Feeds: 6
Time to cook: 30-40 minutes plus marinating time
Take.675g (1 1/2 lb) lean boneless lamb leg, shoulder or neck fillet, cut into 5cm (2inch) cubes
15ml (1tbsp) sunflower oil
1 x 400g can coconut milkGreen 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 pepper
30ml (2tbsp) sunflower oil
Extra sliced chillies, spring onions or fresh coriander leaves, to garnish
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