If preferred use a jar of prepared Thai green curry sauce.
Prep Time: 15 mins
Total Time: 55 mins
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 35-40 minutes 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.