Thai Green Lamb Curry

This spicy aromatic curry recipe uses tender lamb in a coconut, chilli , lemongrass and galangal sauce.

Makes: 6
Preparation time: 10 minutes
Cooking time: 40 minutes


Curry paste
4 green chillies, de-seeded and chopped
2 shallots, chopped
5cm fresh ginger or galangal, peeled and grated
2 garlic cloves, crushed
Handful of fresh coriander, including stalks
2 lemongrass stalks, chopped
1 lime, juice and zest
4 kaffir lime leaves, torn
1 tsp ground cumin
2 tsp Thai fish sauce
3 tbsp olive oil
2 tbsp olive oil
750g lean lamb, leg or shoulder, diced into large cubes
400g canned coconut milk
300ml lamb stock
200g Rachel’s Greek Style Coconut Yogurt

To serve: spring onions and red chilli, sliced and deseeded


1.Place all the paste ingredients in a food processor and blitz to a paste. (Tip: this will keep in an airtight jar for up to 2 weeks in the fridge)
2.Heat the oil in a large pan or wok and add the lamb. Cook the lamb until it is turning brown and is well sealed. Add the paste and continue to fry. Add the coconut milk and stock, cover and simmer for 35 – 40 minutes, or until the meat is tender
3.Add the yogurt and simmer for a further 5 minutes
4.Garnish the curry with sliced spring onions, sliced red chillies and serve with jasmine steamed basmati rice

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