Thai Lamb Curry | Community Recipes | Nigella's Recipes | Nigella Lawson

Name: Thai Lamb Curry | Community Recipes | Nigella's Recipes | Nigella Lawson
Ingredients: 675 grams lamb (lean, boneless leg, shoulder or neck fillet, cut into 2.5cm cubes); 1 tablespoon sunflower oil; 400 grams coconut milk; 4 spring onions (sliced); 2 green chillies (or red, deseeded and finely sliced); 2 cloves garlic (peeled and crushed); 2½ centimetres fresh ginger (peeled and finely chopped); 1 tablespoon coriander seeds (finely crushed); 2 sticks lemongrass ((available at all good supermarkets, finely sliced); 1 handful fresh coriander (fresh); 1 handful basil leaves (fresh); salt; black pepper (freshly milled); 2 tablespoons sunflower oil; chilli (to garnish, sliced - or spring onions or fresh coriander leaves)

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Marinate lamb in homemade curry paste, simmer until tender, then add coconut milk for richness. Garnish with herbs and serve with rice and spinach—authentic Thai flavor at home!

Keywords

Comfort
Sociable
Asian Inspired

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Ingredients

675 grams lamb (lean, boneless leg, shoulder or neck fillet, cut into 2.5cm cubes)
1 tablespoon sunflower oil
400 grams coconut milk
4 spring onions (sliced)
2 green chillies (or red, deseeded and finely sliced)
2 cloves garlic (peeled and crushed)
2½ centimetres fresh ginger (peeled and finely chopped)
1 tablespoon coriander seeds (finely crushed)
2 sticks lemongrass ((available at all good supermarkets, finely sliced)
1 handful fresh coriander (fresh)
1 handful basil leaves (fresh)
salt
black pepper (freshly milled)
2 tablespoons sunflower oil
chilli (to garnish, sliced - or spring onions or fresh coriander leaves)