Lamb and Leek Thai Red Curry

lamb 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
  • 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