Foryoueats: Thai Panang Grilled Lamb Cutlets | Marion's Kitchen

Name: Foryoueats: Thai Panang Grilled Lamb Cutlets | Marion's Kitchen
Ingredients: 12 lamb cutlets or loin chops; 2 tbsp fish sauce; 1 tbsp vegetable oil, plus extra for grilling; 400ml (14 fl oz) coconut milk; 1½ tbsp finely shaved palm sugar; Cheat’s panang paste:; 2 tbsp roasted peanuts; 2 makrut lime leaves, destemmed; 190g (6.5 oz) Marion’s Kitchen Thai Red Curry Paste; 1 tsp shrimp paste (optional); ½ tsp ground cumin; 1 tsp ground coriander; Herb & pineapple salad:; ½ small pineapple, skin and core removed, cut into small chunks; 1 long red chilli, finely sliced; 1 cup fresh Asian herbs (e.g. coriander/cilantro, spring onion/scallions, Thai basil and/or mint)

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This Thai Panang Grilled Lamb Cutlets recipe combines tender lamb with a rich and aromatic Panang curry paste, coconut milk, and a zesty herb and pineapple salad. The result is a dish bursting with...

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Ingredients

12 lamb cutlets or loin chops
2 tbsp fish sauce
1 tbsp vegetable oil, plus extra for grilling
400ml (14 fl oz) coconut milk
1½ tbsp finely shaved palm sugar
Cheat’s panang paste:
2 tbsp roasted peanuts
2 makrut lime leaves, destemmed
190g (6.5 oz) Marion’s Kitchen Thai Red Curry Paste
1 tsp shrimp paste (optional)
½ tsp ground cumin
1 tsp ground coriander
Herb & pineapple salad:
½ small pineapple, skin and core removed, cut into small chunks
1 long red chilli, finely sliced
1 cup fresh Asian herbs (e.g. coriander/cilantro, spring onion/scallions, Thai basil and/or mint)