Thai green lamb curry

A takeaway classic with New Zealand lamb rump

Serves

3 - 4

Prep Time

10 mins

Cook Time

20 mins

Get ready to cause a stir (fry) with this saucy little number. We’ve taken tender, juicy New Zealand lamb rump and dropped it straight into a bold, fragrant Thai green curry. Think coconut creaminess, juicy lime, punchy herbs, and just the right amount of chilli to make things interesting.

It's the perfect mix of Kiwi comfort and Thai sass, and it's absolutely not your nana’s Sunday roast. Serve it with brown rice, extra lime wedges and a smug grin, because you know you’ve nailed dinner.

Livi Kitson-Clark

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Ingredients

1 Tbsp olive oil
400g Quality Mark lamb rumps
sliced or cubed
1 brown onion
diced
2 Tbsp fresh ginger
crushed
2 garlic cloves
minced
2-3 Tbsp Thai green curry paste
1 ½ cups vegetable stock
reduced salt
1 ½ cups unsweetened coconut milk
2 Tbsp lime juice
2 courgettes
chopped
2 cups broccoli florets
1 cup shelled edamame beans
frozen
2 cups baby spinach
chopped

To serve

fresh coriander
to garnish
fresh red chilli
to garnish
3 cups (450g) brown ricei
cooked
¼ cup cashew nuts
roasted
lime wedges

Method

Heat olive oil in a frying pan and sear the lamb rump for 3-4 minutes on each side until brown. Set aside to rest.

Add the onion to the pan and cook for 2-3 minutes until soft. Stir in the garlic and ginger and cook for another 2-3 minutes followed by the courgette and broccoli. Cook for a further 5 minutes until the vegetables are tender but still crisp.

Turn down the heat and add the curry paste, lime juice, stock and coconut milk. Stir and bring to a simmer.

Stir in the edamame, and spinach and cook until the spinach has wilted. You may need to add one cup at a time.

Finally, add the lamb back to the pan to warm through with the curry.

Serve with cooked rice, a sprinkle of roasted cashews, and garnish with coriander, lime, and chilli.