Lamb stakes - I've used 2 grilled leftovers steaks, chopped them into small pieces.

In a large saucepan add the coconut oil and place over medium heat.

Add the onion, garlic, bell peppers and saute for 5 minutes.

Add the Thai green paste,2 tbsp coconut cream, soy sauce and fish sauce and simmer for another 5 minutes.

Add the freshly crushed ginger and lime zest. Stir well.

Add the cooked lamb, and stir to ensure that lamb is browning.

Allow the lamb to simmer for 10 minutes before adding the rest of the coconut cream and the dry Thai green spices. Reduce the heat to low.

Simmer the curry, partially covered, for 15 min.

Remove the lid and simmer for another 10 minutes.

Remove from the heat, garnish with parsley and lime wedges and serve with cauliflower rice.