Thai Lamb Curry
A community recipe by romneylambcomNot tested or verified by Nigella.com
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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.
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, scallions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.
Introduction
Serves: 6
Preparation time: 15 minutes
Cooking time: 30-40 minutes plus marinating time.
Serves: 6
Preparation time: 15 minutes
Cooking time: 30-40 minutes plus marinating time.
Ingredients
Serves: 6
Metric
Cups
For the Meat
- 675 grams lamb (lean, boneless leg, shoulder or neck fillet, cut into 2.5cm cubes)
- 1 tablespoon sunflower oil
- 400 grams coconut milk
For the Green Curry Pasta
- 4 spring onions (sliced)
- 2 green chillies (or red, deseeded and finely sliced)
- 2 cloves garlic (peeled and crushed)
- 2½ centimetres fresh ginger (peeled and finely chopped)
- 1 tablespoon coriander seeds (finely crushed)
- 2 sticks lemongrass ((available at all good supermarkets, finely sliced)
- 1 handful fresh coriander (fresh)
- 1 handful basil leaves (fresh)
- salt
- black pepper (freshly milled)
- 2 tablespoons sunflower oil
- chilli (to garnish, sliced - or spring onions or fresh coriander leaves)
For the Meat
- 23⅚ ounces lamb (lean, boneless leg, shoulder or neck fillet, cut into 2.5cm cubes)
- 1 tablespoon vegetable oil
- 14⅛ ounces coconut milk
For the Green Curry Pasta
- 4 scallions (sliced)
- 2 green chiles (or red, deseeded and finely sliced)
- 2 cloves garlic (peeled and crushed)
- ⅞ inch fresh gingerroot (peeled and finely chopped)
- 1 tablespoon coriander seeds (finely crushed)
- 2 sticks lemongrass ((available at all good supermarkets, finely sliced)
- 1 handful cilantro (fresh)
- 1 handful basil leaves (fresh)
- salt
- black pepper (freshly milled)
- 2 tablespoons vegetable oil
- chile (to garnish, sliced - or spring onions or fresh coriander leaves)
Method
Thai Lamb Curry is a community recipe submitted by romneylambcom and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tip: If preferred use a jar of prepared Thai green curry sauce
Tip: If preferred use a jar of prepared Thai green curry sauce
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What 1 Other has said
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Posted by mavistafalls on 1st December 2012
Show more commentsA delicious bite to this curry, I thought it would be suttle but had a gorgeous tang. I would like to see more curries on the website though! I also enjoyed the process of just making this curry as well, and my parents enjoyed it as well (oh yes, im only 13)