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.
Sign up to our newsletter or follow us for all our latest promotions and exclusive deals!