For the lamb
- 10 lamb cutlets
- ½ cup coconut milk
- 1 tbsp Thai red curry paste
- 2 limes - juice
- A handful of fresh Basil and Thai Basil leaves
- ½ red onion - thinly sliced
- ½ fresh chilli - seeds removed and sliced
- Juice of 1 lime
- 1 tbsp brown sugar
- 100g green beans- trimmed, sliced and lightly blanched
- 100g sugar snap peas - trimmed and blanched
- ½ cup fresh or frozen peas - lightly blanched
- 1 cup mesclun salad leaves
- Place the coconut milk, curry paste, lime juice, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat. Set aside to marinate for 10 minutes.
- For the salad dressing, place the brown sugar, lime juice, chilli and onion in a small bowl and stir to combine. Set aside to marinate for 10 minutes.
- Preheat a skillet over a medium heat. Cook the lamb in batches, for 4 minutes each side or until charred and just cooked through. Rest for 5 minutes.
- In a bowl mix together the beans, peas,salad greens, basil and onion dressing and gently toss to combine.
- Serve the lamb with the salad and lime wedges.
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