Login to Save Like

Ingredients

• 675g (1½ lb) lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm (1 in) cubes
• 15ml (1 tbsp) sunflower oil
• 1 (400g) can coconut milk
• For the green curry paste:
• 4 spring onions, sliced
• 2 green or red chillies, deseeded and finely sliced
• 2 garlic cloves, peeled and crushed
• 2.5cm (1 in) piece fresh root ginger, peeled and finely chopped
• 15ml (1 tbsp) coriander seeds, finely crushed
• 2 fresh lemon grass stalks (available at all good supermarkets), finely sliced
• large handful fresh coriander leaves
• large handful fresh basil leaves
• salt and freshly milled black pepper
• 30ml (2 tbsp) sunflower oil
• extra sliced chillies, spring onions or fresh coriander leaves, to garnish

Description

Make Your Own Aromatic Thai Green Curry With This Simple Recipe.

All Recipes UK