Thai Green Curry with Lamb Shoulder Recipe
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
This creamy and fragrant Thai green curry features New Zealand grass-fed lamb shoulder, aromatics, bell peppers and Japanese eggplant. We like it served over steamed rice, with a squeeze of lime juice for extra brightness.
Tip: Scroll down for the recipe video.
- 1 1/2 lb. New Zealand grass-fed lamb shoulder, cut into 1.5-inch cubes (Tip: Look for the Taste Pure Nature logo)
- Pinch of salt
- 1 tablespoon coconut or vegetable oil
- 1 yellow onion, minced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 cup chicken stock
- 4 tablespoons green curry paste
- 1 13.5 oz can coconut milk
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons fish sauce
- 1 Japanese eggplant, cut into 2-inch batons
- 1 bell pepper, cut into 1-inch diamonds
- Steamed white rice
- Lime wedges (optional)
- 1. Sprinkle a large pinch of salt over the cubed lamb shoulder and set aside.
- 2. Heat the oil in a large pot over medium heat. Add onions and fry for 10 minutes or until light golden brown. Add ginger and garlic and fry for another 30 seconds.
- 3. Move the garlic and ginger to the outer edges of the pot. Add the lamb to the center and brown on all sides.
- 4. Add the chicken stock and bring to a boil over medium-high heat. Reduce to a simmer and cover for 30 minutes, stirring occasionally.
- 5. Uncover the pot and simmer for another 30 minutes to reduce the sauce. Once the stock has thickened slightly, add the curry paste. Stir and cook until fragrant, about 1 minute. Add coconut milk, sugar, and fish sauce. Bring to a simmer and cook for another 20 minutes.
- 6. Add the eggplant and bell pepper and cook for another 5 minutes, or until the vegetables are tender.
- 7. Serve over steamed white rice and garnish with lime, if desired.