RECIPE: Larkin Cen’s Lamb and Leek Thai Red Curry

Serves 4
Preparation time: 15 minutes
Cooking time: 1 hour

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
A handful of fresh coriander

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 British leeks, washed and finely sliced, tough outer leaves removed
50g, mangetout, halved
1 red pepper, finely sliced
1 lime, to serve
Fresh coriander, to garnish


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 30 minutes. Add the potatoes and cook for a further 20 minutes then add 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

Nutritional Info: Calories per serving: 706/Fat per serving: 45.2g/of which is saturated fat: 23.4g

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