GRILLED LAMB WITH RED CURRY SAUCE

Grilled Lamb With Red Curry Sauce

Marion’s Kitchen GRILLED LAMB WITH RED CURRY SAUCE INGREDIENT GRILLED LAMB WITH RED CURRY SAUCE European Print This

Serves: 4

Nutrition facts: – calories – fat

Ingredients

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

Instructions

STEP 1

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.

STEP 2

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.

STEP 3

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.