Lamb Thai Green Curry
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
534 kcal
-
Course
Main Course
-
Cuisine
Thai
Lamb Thai Green Curry
Description
This Lamb Thai Green Curry starts by blending lemongrass, spring onions, garlic, ginger, coriander stalks, green chilies, cumin, and ground coriander into a fresh green curry paste with some coconut milk. The paste is cooked briefly before adding coconut milk, fish sauce, lime juice, and sliced red pepper to create a flavorful sauce.
Lamb leg steaks are pan-fried to develop a browned surface, then rested and chopped into bite-sized pieces. They are returned to the curry sauce to finish cooking, resulting in tender meat infused with the aromatic, mildly spicy green curry flavors. The sauce is creamy due to the coconut milk base, complemented by the fresh herbs and chilies.
This curry is typically served with jasmine, basmati, or long-grain rice to soak up the sauce and balance the spices and richness of the dish. Fresh coriander and lime wedges provide a bright garnish to add freshness to each serving.
The recipe includes notes on adjusting chili heat by modifying fresh chili seeds and membranes or substituting dried chili flakes. Nutrition information is an estimate and serves as guidance.
Ingredients
Green Curry Paste
- 4 lemongrass roughly chopped, stalks
- 6 spring onions roughly chopped
- 4 cloves garlic roughly chopped
- 4 cm ginger roughly chopped
- Coriander cilantro, stalks from a 30g (1oz) bag, fresh
- 4 green chili pepper see note, large
- 2 teaspoons ground coriander
- 2 teaspoons cumin ground
- 6 tablespoons coconut milk
Lamb Thai Green Curry
- 2 tablespoons olive oil or rapeseed oil
- 4 Lamb leg steak
- 400 ml coconut milk minus the 6 tablespoons used above, tin
- 1 red pepper sliced into batons
- 2 teaspoons fish sauce optional
- lime juice of 1
- Leaves Coriander cilantro, chopped finely (save some for garnish, from a 30g (1oz) bag, fresh
To serve
- Coriander reserved, fresh, for garnish
- 1 lime cut into 4 wedges
- 200 g jasmine rice or basmati, or long grain
Instructions
- 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.
Notes
- The recipe uses four mild green chilies; removing seeds and membranes reduces heat for a milder curry, or leave them in for spicier flavor.
- If fresh chilies are unavailable or to avoid handling them, substitute with one teaspoon of dried chili flakes for a similar heat level.
- Nutrition information is approximate and intended as guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 24g | 120% |
| Sodium | 411mg | 17% |
| Potassium | 522mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 54.1mg | 60% |
| Calcium | 73mg | 7% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
