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Grilled Lamb with Red Curry Sauce | Marion's Kitchen
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Prep Time
5m
Cook Time
10m
Total Time
15m
This tender Grilled Lamb with Red Curry Sauce is bursting with the flavors of Thai cuisine. The succulent lamb cutlets are marinated in a fragrant red curry paste and coconut milk, then grilled to perfection. Topped with a spicy curry sauce and fresh coriander, it's a celebration of bold and fiery flavors.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
1 Xmarion’s Kitchen Thai Red Curry,which Includes
Steps
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 and BAMBOO SHOOTS. Simmer for two minutes then remove from heat. Spoon sauce over lamb cutlets. Top with fresh coriander.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories875kcal43%
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Fat73g3%
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Saturated Fat23g1%
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Carbohydrates11g0%
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Fiber4g0%
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Sugar5g0%
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Protein44g2%
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Cholesterol125mg6%
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Sodium300mg15%
Percent Daily Values are based on a 2,000 calorie diet.