Lamb Thai Green Curry

Serves 4


  • 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



  1. 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.

  2. 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.

  3. Place the saucepan with the curry sauce over a medium heat. Add the coconut cream and mix, stirring until fragrant.

  4. 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.

  5. Add fresh lime juice and serve with cooked jasmine rice.

  6. Enjoy!

Antonia's tip: get your butcher to dice your lamb for you! It will save you time and effort in the kitchen.

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