 |
|
||||||||
1 x Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
4 tbsp vegetable or canola oil
12 x French-trimmed lamb cutlets
sea salt
pepper
chopped fresh coriander (cilantro), to serve
Heat a chargrill pan, barbecue or frying pan over medium-high heat. Brush lamb cutlets with 2 tbsp of the oil. Season with salt and pepper. Cook lamb for 2-3 minutes each side (for medium-rare) or until cooked to your liking. Remove from heat and rest while you make the curry sauce.
For red curry sauce, heat the remaining 2 tbsp of oil in a small saucepan over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
Add the COCONUT MILK, DRIED THAI HERBS & CHILLI and BAMBOO SHOOTS. Simmer for two minutes then remove from heat. Spoon sauce over lamb cutlets. Top with fresh coriander.
There are no reviews yet. Be the first one to write one.