Green Curry Lamb

Tanni is a another talented cook of the South Arm Community Kitchen. This week, she prepared a set menu (printed out nicely and put on display) for the cooking class. Her initial plan is to make a salad and garlic toast as the appetizers, Green Curry Lamb as the main entree and finally a sweet rice soup/congee as dessert. But unfortunately, with the boiling water advisory still on, she decided to drop off the salad as a safety precaution.

I’ll start off with the main entree. Green Curry Lamb. It was a great dish to be served with steam rice. The Green Curry Lamb is loaded with rich flavour from lemon grass, coconut milk and palm sugar.



  • 2 lbs lamb shoulder, chopped into bite size
  • 2 pcs garlic, minced
  • 2 onions, sliced
  • 2 tablespoons green curry paste (add more if you like it spicy)
  • 3 tablespoons fish sauce
  • 1 lbs potatoes, peeled and cut into bite size
  • 2 shallots, sliced
  • 2 sticks of lemon grass, cut into 1 inch pieces
  • 3 tablespoons palm sugar
  • 1 can (400g) coconut milk



Nov22007_edited-1Bring a pot of water to a boil to blanch the lamb. This is to remove the impurities from the meat. You may add a couple pieces of ginger or water chestnuts or some rice wine in the boiling water to remove the strong odour from the lamb.
Nov22009_edited-1Heat 2 tablespoons of oil in a large frying pan. Fry the shallots, garlic, lemon grass and onion until fragrant and the onion is soft.
Nov22011_edited-1Add in the blanched lamb and green curry paste. Stir fry for a few minutes.
Nov22012_edited-1Add in 1/2 can of the coconut milk, palm sugar, fish sauce and enough water to cover the meat. The palm sugar gives this dish a unique sweetness and should not be replaced with other type of sugar. Bring it to a boil and cover and let simmer on medium low heat for at least 45 minutes depending on the toughness of the lamb.
Nov22023_edited-1Add in the potatoes and cook for another 30 minutes. Add in the remainder 1/2 can of coconut milk just before you serve. You may omit this if you are watching your diet.

5 thoughts on “Green Curry Lamb

  1. Hi Windy, substituting palm sugar with brown sugar is like substituting butter with margarine. It will work but you don’t get the original flavour. I do such substitution when I cant certain ingredients too.

  2. Hmm… I’m a bit confuse about the palm sugar. I remember I read some recipes (e.g. Gordon Ramsay) saying that it can be replaced by the brown sugar…?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s