Lamb is one of our favorite meat dishes, including my 2 1/2-year old daughter. As you know, fusing different flavor into a dish is also a favorite thing of mine to do. Panang (phanaeng) curry is one of the variety of Thai curries. It is milder compare to Thai red and green curry and perfect to be used in meat like chicken, beef, and in this case, lamb. You gotta try this lamb chops with Thai panang curry. Very simple to make and the taste is super impressive.
LAMB CHOPS WITH THAI PANANG CURRY
Ingredients
- 12 lamb chops
- 4 oz oz good quality panang curry paste (available at Asian grocery store or ethnic aisle at your local grocery store)
- 5 cups of coconut milk (or you can substitute half with low fat milk)
- 4 Tbsp fish sauce
- 1 ½ Tbsp brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- One handful of cilantro leaves (finely chopped)
- 1 Tbsp of cooking oil
Instructions
- Season the lamb chops with salt and pepper on both sides. Preheat a large pot with oil. Carefully place the lamb chops into the pot (do this in batches and don't over crowd the pot) and let them sear until they get a nice brown on both sides. Remove and place on the plate while you searing the rest
- In the same pot, add in the panang curry paste and saute until fragrant for about 1 minute. Add the seared lamb chops back in along with coconut milk, fish sauce, brown sugar. Bring it to a boil and then lower the heat and cover and let it cook for the next 1 hour or so until the lamb chops is really tender. Squeeze in the lime juice. Have a taste and adjust the taste to your liking. It should be lightly spicy, savory with a hint of sourness
- When ready to serve, sprinkle the basil leaves on top and serve with bowl of white steamed rice and be ready to smile 🙂
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
