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Thai-Lamb-and-Vegetable-Curry

Thai Lamb and Vegetable Curry

This recipe uses lamb, but could work just as well with chicken. If you’re in a hurry, you could always use a shop bought curry paste; though it's great (and easy) to make things fresh if possible.

For the curry paste:
  • 4 cloves of garlic
  • 2 shallots
  • 1 thumb-sized piece of ginger
  • 2 lemongrass stalks
  • 4 green chillies
  • 1 teaspoon ground cumin
  • 1/2 bunch of fresh coriander
  • 2 tablespoons fish sauce

Blitz all ingredients in a blender to make your paste. (I told you it was easy.)

For the curry:

  • ​1 onion
  • 1 carrot
  • 1 red pepper
  • 1 tbsp olive oil
  • 1 lb lean stewing lamb
  • 240ml stock ½ tablespoon soy or tamari sauce (optional)
  • 240ml canned coconut milk (I like Thai Gold)
  • 2 tbsp chopped coriander
  • Salt and pepper

Set oven temp to 190 degrees. Roughly chop the onion, carrot and red pepper; and sweat these in the olive oil until they begin to soften and brown. If you are pushed for time you can leave out this step and simply transfer directly to casserole dish.

Put the lamb, your curry paste, stock, vegetables, soy sauce and coconut milk in a casserole dish. Cover the casserole dish and cook in the oven for just under 2 hours or until lamb is tender.

Mix in most of the coriander, saving a little as garnish, season with salt and pepper. Garnish with remaining coriander. Serve with Rice, or Cous Cous.

Curry Fan? You might also enjoy a Lentil, Potato & Chickpea Curry, or Quick Massaman Curry. Let us know how you get on, or if you have any other favourites!


About the Author

I'm Ciara Ryan, eumom's Nutritional Expert. I'm a Nutritional Therapist and member of NTOI. I'm also a mother to three sons, age 9, 7 and 2. I'm passionate about the power of nutritional therapy in helping with both prevention of illness and the promotion of optimum physical and mental health and wellbeing.

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