This dish is wonderfully fragrant and uses very little ingredients to make a lovely Thai inspired dish. It is crucial to buy the right cut of lamb, anything that takes too long to cook will be chewy and tough, so buy leg steaks or neck fillet for this recipe. Also the Thai curry paste is important look for a good Thai brand or you could even make your own and freeze the remainder for another time. I used green beans for this as I wanted something with a bit of bite but if you don’t like them, replace them with something crunchy you do like.
1 tbsp. vegetable oil
400g Lean lamb leg steaks, cut into bite size pieces
1 garlic clove, crushed
1” piece of root ginger, peeled and cut into thin matchsticks
2 tbsp. Thai Curry Paste, (Mae Ploy is an excellent brand)
1 lime, zest and juice
1 x 400g tin of Coconut Milk
75g fine green beans, halved
1 tbsp. chopped coriander
To serve: Thai Jasmine Rice
- Heat a frying pan on a medium heat add the vegetable oil.
- Add the lamb and fry until brown on all sides. Turn down the heat slightly and add the garlic, ginger and curry paste stir well to coat the meat with the paste.
- Add the lime zest, lime juice and coconut milk and season. Bring to the boil and add the green beans, stir well and cover with the lid. turn down the heat slightly and cook for 10 minutes or until the lamb is tender and the beans are still a little crunchy.
- Sprinkle with chopped coriander and serve with Thai Jasmine Rice.
- Enjoy 🙂