LAMB CHOPS WITH THAI PANANG CURRY

LAMB CHOPS WITH THAI PANANG CURRY

Servings: 6 servings
Author: Marvellina
Print Recipe

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 1/2 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 :)