LAMB THAI GREEN CURRY

April 5, 2022

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)

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.