Green Lamb Curry

Serves 4

INGREDIENTS:

• 150 g lamb fillet or leg, cut into thin strips
• ½ cm fresh ginger root (plus extra 2 cm and ¼ root later)
• 1 garlic clove (plus 1 more later)
• 25 g green curry paste
• ½ can coconut milk (plus another 50 cl / ~2 cups later)
• 4 handfuls fresh broad beans (fèves) or green beans
• A few drops green food coloring (or turmeric powder for color)
• 1 bunch Thai basil leaves
• A few small kale leaves (optional)
• 1 onion
• 2 cm fresh ginger root, grated
• 50 cl (2 cups) coconut milk

INSTRUCTIONS:

1. Thinly slice the lamb. Finely chop the onion and garlic. Peel and grate the ginger.
2. Blanch the shelled broad beans in boiling salted water for 5 minutes. Drain and gently peel them.
3. Heat oil in a wok over medium heat. Stir-fry the lamb strips for 4–5 minutes. Remove the meat and wipe the wok with paper towel.
4. In the same wok, heat the green curry paste for a few seconds, then pour in the coconut milk. Add the turmeric (or coloring) and grated ginger.
5. Simmer the sauce for 5–6 minutes, stirring occasionally. Add a little green food coloring if you want a brighter green hue.
6. Add the peeled broad beans and kale (if using) to the sauce, then return the lamb and the remaining coconut milk. Heat through for a few moments.
7. Finely chop the Thai basil and sprinkle it generously over the curry just before serving.

Serving suggestions: Serve with rice, mashed potatoes, or naan bread.