Green Coconut Curry Lamb

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4 portions


75 minutes


  • 1 lb (400-450 g) cubed lamb shoulder
  • 2 tbsp (30 ml) green curry paste
  • 1 small chili, chopped
  • 2 garlic cloves, chopped
  • 1 cup (250 ml) coconut milk
  • 1 cup (250 ml) vegetable stock
  • 1 tbsp (15 ml) fish sauce
  • 1 broccoli, cut in small pieces
  • 1 cup (250 ml) basmati rice
  • 1 tsp (5 ml) cornstarch, mixed in 1 tbsp of water
  • ½ cup (125 ml) cashews, roughly chopped
  • 1 cup (250 ml) green peas
  • The zest and juice of one lime
  • 1 bunch of basil, chopped


  1. Pat the lamb cubes dry. Add salt and pepper.
  2. Heat a drizzle of olive oil in a large pan over high heat.
  3. Sear the lamb cubes for 1 to 2 minutes per side until browned. Remove from the pan and reduce heat to medium.
  4. Add the curry paste, garlic, chilli pepper and zest. Cook for 2 minutes.
  5. Add the coconut milk, stock and fish sauce, simmer for 3 to 4 minutes.   
  6. Return the lamb to the pan. Bring to a boil.
  7. Cover and cook over low heat for 45 minutes to an hour.  
  8. In the meantime, preheat the oven to 400°F (200°C).
  9. Place the broccoli on a baking. Mix with a drizzle of olive oil, salt and pepper.
  10. Cook in the oven for 22 to 25 minutes until it is browned and crispy.
  11. In a pot, bring 1.5 cups of water to a boil. Pour in the rice, cover and cook over low heat for 10 to 12 minutes.
  12. Once the lamb is cooked, remove it from the pan with a slotted spoon.
  13. Bring the liquid to a boil for 4 to 5 minutes. Add the cornstarch and whisk  until the sauce thickens.  
  14. Put the lamb back in and add the peas. Mix.  
  15. Serve in a bowl with the rice and broccoli. Garnish with the nuts, basil and lime juice to taste.

Chef Gabrielle Pellerin’s recipe.

Chef’s Tip

This recipe is a great way to discover lamb through oriental flavors.