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Lamb and Leek Thai Red Curry recipe

PUBLISHED: 12:00 07 February 2014

Lamb and Leek Thai Red Curry recipe

Lamb and Leek Thai Red Curry recipe

Not Archant

We asked Masterchef finalist Larkin Cen to share two of his favourite leek recipes. You can find more at

Serves 4

Preparation time: 5 minutes

Cooking time: 55 minutes


Curry Paste

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 (¾in) 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


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