A simple red curry sauce adds a spicy twist to chargrilled or barbecued lamb cutlets.


  • Marion’s Kitchen Thai Red Curry, which includes:

  • * Thai Red Curry Paste

  • * Coconut Milk

  • * Dried Thai Herbs & Chilli

  • * Fish sauce

  • * Bamboo shoots

  • 4 Tbsp vegetable or canola oil

  • 12 x French-trimmed lamb cutlets

  • Sea salt

  • Pepper

  • Chopped fresh coriander (cilantro) to serve


  • 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.

  • 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.

  • 3.

    Add the coconut milk, Dried Thai Herbs & Chilli, fish sauce and bamboo shoots. Simmer for two minutes then remove from heat. Spoon sauce over lamb cutlets. Top with fresh coriander.

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