Serves: 6    - Preparation time: 15 minutes-   Cooking time: 30-40 minutes plus marinating time Ingredients:

675g/1½lb lean boneless lamb leg, shoulder or neck fillet, cut into 2.5cm (1inch) cube

15ml/1tbsp sunflower oil

  1 x 400g can coconut milk

 1 x Jar Bart’s Green Thai Curry Paste

Method: 

 1.   Place the curry paste in a large bowl, add the lamb mix to combine with the paste. Cover   

           and marinate in the fridge for 30 minutes or overnight

2.           Heat the oil in a large pan or wok and add the lamb and curry paste. Bring to the boil, stirring 

           occasionally, reduce the heat, cover and simmer for 35-40 minutes until the meat is tender.

3.           Add the coconut milk and simmer for a further 5-7 minutes

4.     Garnish with sliced chilies, spring onions or extra coriander leaves and serve with plain

         basmati rice and wilted spinach leaves.