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