Lamb Thai Green Curry

Ingredients

• 4 lemongrass stalks (roughly chopped)
• 6 spring onions (roughly chopped)
• 4 cloves garlic (roughly chopped)
• 4 cm ginger (roughly chopped)
• Stalks from a 30g (1oz) bag of fresh coriander (cilantro)
• 4 large green chillies (see note)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 6 tablespoons coconut milk
• 2 tablespoons olive or rapeseed oil
• 4 lamb leg steaks
• 400 ml tin coconut milk (minus the 6 tablespoons used above)
• 1 red pepper (sliced into batons)
• 2 teaspoons fish sauce (optional)
• Juice of 1 lime
• Leaves from a 30g (1oz) bag of fresh coriander (cilantro, chopped finely (save some for garnish))
• Reserved fresh coriander for garnish
• 1 lime cut into 4 wedges
• 200 g jasmine rice (or basmati, or long grain)

Instructions

1. 1

   Start by making the paste. Place the lemongrass, spring onions, garlic, ginger, coriander stalks, chillies, ground coriander and cumin in a small blender or food processor, along with 6 tablespoons of the coconut milk and blend to a smooth paste. Alternatively you can place all the ingredients in a small jug or bowl and use a hand blender to mix to a paste.

2. 2

   Set aside the green curry paste while you fry the lamb.

3. 3

   In a wide, deep frying pan, heat up the oil for 1 minute on high, then add in the lamb leg steaks and fry for 4 minutes on each side. Remove the lamb from the pan and rest for 5 minutes.

4. 4

   Drain off any fat from the pan, then add the curry paste and cook for 3 minutes, then add the rest of the coconut milk, red pepper, fish sauce and lime juice, and cook for 2 minutes.

5. 5

   When the lamb has rested, chop the lamb into bite-size pieces and add the lamb back into the pan, together with most of the chopped fresh coriander (cilantro). Cook for 2-3 minutes, then serve with jasmine rice, extra coriander as a garnish, and lime wedges on the side.