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Red curry lamb skewers with noodles
Red curry lamb skewers with noodles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try these easy and flavorful Thai lamb skewers with jarred curry paste for a unique dinner option!
Ingredients:
  • 56.00 gm Thai red curry paste
  • 83.33 gm coconut milk
  • 20.00 ml finely chopped fresh coriander leaves
  • 700g lamb rump steak, trimmed, cut into 2cm cubes
  • 200g Thai-style dried rice noodles
  • 21.00 gm lime juice
  • 24.40 gm fish sauce
  • 16.00 gm brown sugar
  • 1 long red chilli, finely chopped
  • 125.00 ml fresh coriander leaves
  • Lime wedges, to serve
Instructions:
  • In a glass or ceramic dish, mix together the curry paste, coconut milk, and coriander. Add the lamb and toss to coat evenly. Cover and refrigerate for 2 hours, if possible.
  • Skewer the lamb and grill on a medium-high heat barbecue or chargrill for 8 to 10 minutes, turning occasionally, until it reaches your desired level of doneness.
  • Place noodles in a heatproof bowl and cover with boiling water. Let stand for 6 to 7 minutes until tender, then drain and refresh under cold water. Transfer to a large bowl. In a separate bowl, combine lime juice, fish sauce, sugar, and chili, stirring to dissolve the sugar. Add this mixture along with coriander to the noodles and toss to combine. Serve skewers with noodles and lime wedges.

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