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.
