Lamb Lime Coconut Thai Curry

I'm not sure if the Indian food in London isn't better than that of India. I've said it and many have echoed the sentiment. Curry in all its complexities from India to Asia is woven into so many of the food fabrics of those cultures. In this case, the warm, aromatic spices from Thailand and silky smooth coconut milk-infused lime sauce, combined with the subtle gamy flavor of the lamb, come together in delicious harmony.

½ lb lean boneless lamb
2 Tbsp. olive oil
1-2 cloves garlic, finely chopped
2 Tbsp. fresh ginger, grated
1 lime, freshly squeezed juice
2 Tbsp. Thai Green curry paste
¾ cup coconut milk
salt
black pepper, freshly cracked
pinch brown sugar

Garnish:
2 Tbsp. fresh cilantro, chopped
1 lime, grated rind

Cut lamb cross grain into 1½" strips. Heat oil in frying pan add garlic, ginger, lime and lamb sauté at high heat for 2-3 minutes. Stir in Thai green curry paste and coconut milk. Season with salt and pepper to taste even add a pinch of brown sugar if needed.

Bring the mixture to a boil, stirring constantly. Simmer for 5 minutes - stir in chopped cilantro and service with jasmine rice, Sprinkle with extra cilantro and lime rind.

Charles Woollett

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