Thai green lamb curry

Thai green lamb curry

This flavoursome curry is perfect for a Saturday night at home and an excellent choice to wow your dinner guests.

Preparation: 10 mins

Cooking: about 1.5 hrs 

Serves: 6

Difficulty: medium

Thai green lamb curry


  • 1 tbsp vegetable oil
  • 5 shallots, finely chopped
  • 3 garlic cloves, thinly sliced
  • 3cm fresh ginger, grated
  • 200g Thai green curry paste
  • 800ml coconut milk
  • 2 lemongrass stalks, outer leaves removed and inner stalk roughly chopped
  • 2 tbsp brown sugar
  • 800g diced lamb shoulder, cut into 3cm cubes
  • 400g Thai aubergines, quartered
  • 2 tbsp fish sauce
  • 3 tbsp fresh lemon juice
  • 5–10 red chillies, halved lengthwise (deseeded if you don’t want it too hot)
  • Salt and freshly ground black pepper to taste
  • Small bunch of Thai basil


  1. Heat the oil in a saucepan on medium to high, and fry the shallots, garlic and ginger for about 2 minutes.
  2. Spoon the curry paste in and sauté over a medium heat until fragrant (about 30 seconds).
  3. Add a quarter of the coconut milk, the lemongrass stalks and sugar; mix and simmer for about 2–3 minutes.
  4. Now add the diced lamb and stir well, coating it all in the paste.
  5. Next, pour the remaining coconut milk in and simmer for 1¼ hours or until the lamb is tender.
  6. Add the aubergines and cook for about 10 minutes (or longer if preferred), adding some water to thin the sauce if necessary.
  7. Stir in the fish sauce, lemon juice and the chillies and cook for another 2–3 minutes.
  8. Taste and adjust the seasoning as required.
  9. Remove from the heat and sprinkle with the Thai basil.

Serve with steamed jasmine rice.


Fancy a different type of curry? Take a look at our Mutton Curry recipe.