Easy Lamb Green Curry recipe

This curry is an absolute cinch to make and is perfect for when you need to throw a meal together quickly. Lamb meatballs are simmered in a green Thai coconut milk sauce, yielding deliciously tender meatballs. Serve on top of fluffy long-grain rice or in a bowl with some naan breads.


  • 250g minced lamb
  • 75g breadcrumbs
  • 1 tsp. ground coriander seeds
  • 2 tbsp. green curry paste
  • 1 400g tin coconut milk
  • 200g baby spinach leaves
  • 5 spring onions


  1. Mix together the lamb, breadcrumbs and ground coriander seeds. Shape small meatballs from the mixture.

  2. Fry the meatballs in a hot pan for around 5-7 minutes until browned on all sides.

  3. Heat the curry paste in a frying pan for a minute or so then stir in the coconut milk.

  4. Add the meatballs back into the sauce and simmer for 10-15 minutes.

  5. Shred the spring onions and add them to the pan along with the spinach for the last five minutes of cooking.

For extra flavour, sprinkle a handful of freshly chopped coriander over the curry before serving.

Recipe Details:

  • Author: Laura Young.
  • Published:

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