Serves: 2
Lamb chops with yellow curry sauce
Prep time: 10 minutes
Cook time: 10 minutes
Rosa's Thai
Authentic Thai cuisine
Difficulty: Pretty Easy
This dish is typically made with beef or goat, as it’s unusual to find lamb in a Thai recipe. I love to cook with lamb, though. I’ve been making Sunday Roast ever since I moved to England, so I decided to try a twist on typical English lamb chops to be served with yellow curry sauce. This is definitely a unique dish you won’t find anywhere else.
Categories: Barbecue, Thai style, Curries, Gluten-free, Grills & Marinades, Meal planner
Ingredients
2 tablespoons vegetable oil
1½ tablespoons yellow curry paste (check out my homemade recipe)
250ml (8fl oz) coconut milk
1 tablespoon Thai fish sauce
1 teaspoon palm sugar
Pinch of salt
4 lamb chops, about 100g (3½oz) each
To serve
Steamed or grilled vegetables
Pita bread or steamed jasmine rice
Coriander leaves to garnish
Method
- To make the curry sauce, put the oil in a pan over a medium heat, add the yellow curry paste and cook for about 30 seconds until the oil splits and rises to the surface.
- Add the coconut milk, fish sauce, palm sugar and salt and cook for 5 minutes. The curry sauce should be quite thick and taste slightly salty. When the mixture comes to the boil, the curry is ready to serve.
- Meanwhile, preheat a grill or griddle and cook the lamb chops for about 3 minutes on each side or until done to your liking.
- Transfer to a warm plate and keep warm in a low oven until ready to serve.
- Put the lamb on a serving plate and serve the curry sauce on the side, or pour it over the meat if you prefer. Garnish with coriander leaves and sliced chillies.
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