Green Curry Lamb Meatballs recipe

A brilliantly simple recipe that is mild enough to serve to children. Serve this up over noodles or rice, and add any vegetables you fancy.


  • 250g minced lamb
  • 75g breadcrumbs
  • 1 tsp. ground coriander
  • 400ml coconut milk
  • 1 1/2 tbsp. green Thai curry paste
  • 1 red pepper
  • Handful spinach
  • 3 spring onions
  • 1 tbsp. oil


  1. Mix together the lamb, breadcrumbs and ground coriander. Form into meatballs and fry until browned on all sides in the oil.

  2. Shred the spring onions and cut the pepper in half before removing the seeds and pith, then thinly slice it.

  3. Add the curry paste to the pan and cook for a minute or so. Stir in the coconut milk.

  4. Simmer for 5 minutes, then add the red pepper, spring onions and spinach. Simmer for another 5 minutes before serving.

Add some freshly chopped coriander over the top to add more flavour to this curry. You could also add chopped fresh chilli to the lamb meatballs for an extra bit of heat. This recipe serves 4.

Author: Laura Young.

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250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
75gabout 3 oz (2.645475 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)


Published: January 9, 2012