Thai Lamb Curry Thai Lamb Curry

Thai Lamb Curry

prep time
15 mins

cook time
40 minutes

6 people


  • 675g lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm cubes
  • 1 tablespoon 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 piece fresh root ginger, peeled and finely chopped
  • 1 tablespoon 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
  • 2 tablespoons sunflower oil
  • Extra sliced chillies, spring onions or fresh coriander leaves, to garnish


  1. Place all the curry paste ingredients except the garnish into a blender and blend together until smooth.
  2. 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.
  3. 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.
  4. Add the coconut milk and simmer for a further 5-7 minutes.
  5. Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.


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