Lamb and Leek Thai Red Curry

Thai Curry
  • 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?


  • 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.

Every week, Cookery Ed Marion makes sure “The People’s Friend” keeps our readers enthralled in the kitchen. So whether you’re a budding chef or a culinary master, you should subscribe to the magazine now . . . otherwise you never know the scrumptious food you might be missing out on!

We even offer gifts and discounts for taking out a subscription with us!