Lamb Thai Green Curry
Serves 4
Ingredients
- 1 tbsp olive oil
- 1kg leg of lamb, diced into 4-5cm pieces
- 1 tbsp coconut oil
- 1 long green chilli
- 6 spring onions
- 2 cloves of garlic, peeled
- 5cm piece ginger, peeled and sliced
- 1 stem lemongrass, roughly chopped
- 1 handful of coriander, basil and mint, picked from stem
- 1 tbsp tamari sauce
- 1 tbsp fish sauce
- 2 x 400g cans coconut cream
- 2 zucchinis, diced
- 100g green beans, trimmed
- 1 head broccoli, cut into florets
- 1 lime, juiced
- 2 cups cooked jasmine rice, to serve
Method
- In a food processor or blender, place the coconut oil, chilli, spring onions, garlic, ginger, lemongrass and herbs, and blitz until smooth. Pour sauce into saucepan.
- Meanwhile, heat the olive oil in a large non-stick pan over a medium-to-high heat. Season the diced lamb and fry until golden brown (approx. 1-2 minutes). Transfer to a plate and allow to cool.
- Place the saucepan with the curry sauce over a medium heat. Add the coconut cream and mix, stirring until fragrant.
- Add the tamari and fish sauce, and mix well. Bring the sauce to a simmer and add the cooled lamb pieces and vegetables. Allow to cook until the lamb is tender, usually around 4-5 minutes.
- Add fresh lime juice and serve with cooked jasmine rice.
- Enjoy!
Antonia's tip: get your butcher to dice your lamb for you! It will save you time and effort in the kitchen.