Recipe: Lime & Coconut Lamb

Sunday, 29 April 2012
Here's another fairly quick and easy dinner recipe that I used recently - lime & coconut lamb curry.  It only takes about 20 minutes from start to finish, which is pretty amazing for a curry!


450g lamb fillet (I used a neck fillet)
55g creamed coconut
2 tsp sunflower oil
2 cloves garlic
2 tsp fresh ginger (or 1/2 tsp powder ginger)
2 tbsp thai green curry paste
juice and rind of 1 lime
2 tbsp coriander

You could also substitute the lamb for another meat (I'm going to do this with chicken later on this week).
Lime and coconut lamb recipe

Firstly, cut the lamb into strips.  Heat the oil in a pot, add the lamb, garlic and ginger and fry on high for 2-5 minutes.

Combine the creamed coconut with 300ml boiling water, then add to the pot along with the curry paste and the lime juice/rind and season.

Bring to the boil whilst stirring constantly.  Reduce the heat and simmer for about 5 minutes.

Finally, stir in the coriander just at the end and serve with white rice.

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