Lamb Thai Green Curry

Name: Lamb Thai Green Curry
Ingredients: 4 lemongrass stalks, roughly chopped; 6 spring onions, roughly chopped; 4 cloves garlic, roughly chopped; 4cm ginger, roughly chopped; Stalks from a 30g 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; 400ml 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 bag of fresh coriander (cilantro), chopped finely (save some for garnish); Reserved fresh coriander for garnish; 1 lime cut into 4 wedges; 300g jasmine rice (or basmati, or long grain)

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Ingredients

4 lemongrass stalks, roughly chopped
6 spring onions, roughly chopped
4 cloves garlic, roughly chopped
4cm ginger, roughly chopped
Stalks from a 30g 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
400ml 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 bag of fresh coriander (cilantro), chopped finely (save some for garnish)
Reserved fresh coriander for garnish
1 lime cut into 4 wedges
300g jasmine rice (or basmati, or long grain)