Recipes & Tips

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, aromaticsbell 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 

To serve:

  • 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.
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