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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Grilled Lamb With Red Curry Sauce

Want dinner on the table in 15 minutes? Marion’s Kitchen Thai Red Curry kit turns lamb chops into a satisfying meal in a snap.

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4

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

Steps

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.

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