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

Ingredients:

• 75g/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

Serves 6

Difficulty Rating:**

Prep Time: 15 mins

Instructions:

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 1-2hrs 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

Images courtesy of AHDB.