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Thai Lamb Curry

A community recipe by

Not tested or verified by Nigella.com

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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 chilli (or red, deseeded and finely sliced)
  • 2 cloves garlic (peeled and crushed)
  • 2½ centimetres fresh root 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 chile (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.

  • 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.
  • Tip: If preferred use a jar of prepared Thai green curry sauce

  • 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.
  • Tip: If preferred use a jar of prepared Thai green curry sauce

    Tell us what you think

    What 1 Other has said

    • A 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)

      Posted by mavistafalls on 1st December 2012
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