Ingredients

• 675g/1½lb lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm (1inch) cubes
• 15ml/1tbsp sunflower oil
• 1 x 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/1inch piece fresh root ginger, peeled and finely chopped
• 15ml/1tbsp 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/2tbsp sunflower oil
• Extra sliced chillies, spring onions or fresh coriander leaves, to garnish

Description

Serves: 6 Preparation Time: 15 Minutes Cooking Time: 30-40 Minutes Plus Marinating Time

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