Lamb and Leek Thai Red Curry
www.britishleeks.co.uk.
- Olive oil for frying
- 500 g (1 lb 2 oz) lamb leg steaks, chopped into chunks
- 1 x 400g tin of coconut milk
- 500g (1lb 2 oz) baby new potatoes, halved
- 150g leek washed and finely sliced, tough outer leaves removed
- 50g ( 13/4 oz) mangetout, halved
- 1 red pepper, sliced finely
For the curry paste
- 2 stalks lemongrass, trimmed and chopped
- 1 fresh red chilli, deseeded and diced finely
- 2 cloves garlic
- 2 jarred red peppers in oil
- 1 heaped tsp tomato puree
- Juice of 2 limes
- 1 tbs cumin seeds
- 1 tbs coriander seeds
- 1 tbs paprika
- 2 tbs soy sauce
- 1 tbs sesame oil
- 2cm (3/4 in) piece of fresh ginger
- 1 tbs caster sugar
- To garnish 1 lime, handful fresh coriander
You seem to be able to order a Thai curry everywhere these days.
But if you’re a fan of this spicy little number, why not try making it at home?
And better still: why not give it a very particular British twist?
Method:
- To make the curry paste, put all the ingredients into a food processor and blend to a paste. Once a fragrant curry paste is formed,reserve.
- Drizzle some olive oil into the hot frying-pan then add the lamb and fry until golden on the outside. Add the curry paste and fry for 1 more minute.
- Pour in the coconut milk and turn the heat down to a simmer.Put the lid on the pan slightly ajar and cook for 20 minutes, then add the potatoes. After a further 30 minutes, add the leeks, mangetout and pepper and cook for another 5 minutes.
- Serve garnished with a wedge of lime and some freshly chopped coriander
Et voila! A thai curry like no other!
Still hungry? Check out our other recipes here.
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