Green Curry Paste
- 4 lemongrass stalks roughly chopped
- 6 spring onions roughly chopped
- 4 cloves garlic roughly chopped
- 4 cm ginger roughly chopped
- Stalks from a 30g (1oz) bag of fresh coriander cilantro
- 4 large green chillies see note
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 6 tablespoons coconut milk
- 2 tablespoons olive or rapeseed oil
- 4 lamb leg steaks
- 400 ml tin coconut milk minus the 6 tablespoons used above
- 1 red pepper sliced into batons
- 2 teaspoons fish sauce optional
- Juice of 1 lime
- Leaves from a 30g (1oz) bag of fresh coriander cilantro, chopped finely (save some for garnish)
Lamb Thai Green Curry
- Start by making the paste. Place the lemongrass, spring onions, garlic, ginger, coriander stalks, chillies, ground coriander and cumin in a small blender or food processor, along with 6 tablespoons of the coconut milk and blend to a smooth paste. Alternatively you can place all the ingredients in a small jug or bowl and use a hand blender to mix to a paste.
- Set aside the green curry paste while you fry the lamb.
- In a wide, deep frying pan, heat up the oil for 1 minute on high, then add in the lamb leg steaks and fry for 4 minutes on each side. Remove the lamb from the pan and rest for 5 minutes.
- Drain off any fat from the pan, then add the curry paste and cook for 3 minutes, then add the rest of the coconut milk, red pepper, fish sauce and lime juice, and cook for 2 minutes.
- When the lamb has rested, chop the lamb into bite-size pieces and add the lamb back into the pan, together with most of the chopped fresh coriander (cilantro). Cook for 2-3 minutes, then serve with jasmine rice, extra coriander as a garnish, and lime wedges on the side.