Larkin Cen’s Lamb and Leek Thai Red Curry
Preparation time: 5 minutes
Cooking time: 55 minutes
2 stalks of lemongrass, trimmed and chopped
1 fresh red chilli, finely diced and deseeded
2 cloves of garlic
2 jarred red peppers in oil
1 heaped tsp tomato puree
Juice of 2 limes
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp paprika
2tbsp soy sauce
1tsp sesame oil
2cm (1/4 in) piece of fresh ginger
1 tablespoon caster sugar
Little olive oil, for frying
500g lamb leg steaks, chopped into chunks
1 x 400g tin of coconut milk
500g baby new potatoes, halved
150g leek, washed and finely sliced, tough outer leaves removed
50g, mangetout, halved
1 red pepper, finely sliced
1 lime, to serve
A handful of fresh coriander
For the curry paste put all the ingredients into a food processor and blend to a paste. Once a fragrant curry paste is formed, reserve.
Drizzle some olive oil into the hot frying pan and add the lamb and fry until golden on the outside, then add the curry paste and fry for 1 more minute.
Pour the coconut milk in and turn the heat down to a simmer and put the lid on the pan slightly ajar and cook for 20 minutes, then add the potatoes. After another 30 minutes put the leeks, mangetout and peppers in and cook for a further 5 minutes.
To serve - garnish with a wedge of lime and some freshly chopped coriander.