This dish is typically made with beef or goat, as it’s unusual to find lamb in a Thai recipe. I love to cook with lamb, though. I’ve been making Sunday Roast ever since I moved to England, so I decided to try a twist on typical English lamb chops to be served with yellow curry sauce. This is definitely a unique dish you won’t find anywhere else.
Ingredients
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2 tablespoons vegetable oil
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1½ tablespoons yellow curry paste
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250ml (8fl oz) coconut milk
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1 tablespoon Thai fish sauce
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1 teaspoon palm sugar
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Pinch of salt
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4 lamb chops, about 100g (3½oz) each
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To serve
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Steamed or grilled vegetables
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Pita bread or steamed jasmine rice
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Coriander leaves to garnish
Method
- To make the curry sauce, put the oil in a pan over a medium heat, add the yellow curry paste and cook for about 30 seconds until the oil splits and rises to the surface.
- Add the coconut milk, fish sauce, palm sugar and salt and cook for 5 minutes. The curry sauce should be quite thick and taste slightly salty. When the mixture comes to the boil, the curry is ready to serve.
- Meanwhile, preheat a grill or griddle and cook the lamb chops for about 3 minutes on each side or until done to your liking.
- Transfer to a warm plate and keep warm in a low oven until ready to serve.
- Put the lamb on a serving plate and serve the curry sauce on the side, or pour it over the meat if you prefer. Garnish with coriander leaves and sliced chillies.
This dish is typically made with beef or goat, as it’s unusual to find lamb in a Thai recipe. I love to cook with lamb, though. I’ve been making Sunday Roast ever since I moved to England, so I decided to try a twist on typical English lamb chops to be served with yellow curry sauce. This is definitely a unique dish you won’t find anywhere else.
