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Satay lamb curry with coconut milk
Satay lamb curry with coconut milk
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and flavorful lamb curry for tonight's dinner.
Ingredients:
  • 36.40 gm peanut oil
  • 750g lamb fillet, cut in 2cm cubes
  • 4 green shallots, sliced
  • 1 lemon grass stalk, pale section only, thinly sliced
  • 250ml satay sauce (mild or hot)
  • 140ml coconut milk
  • 24.40 gm fish sauce
  • 21.00 gm fresh lime juice
  • 20.00 ml chopped fresh coriander
  • Ground black pepper
  • Steamed jasmine rice, to serve
  • Fresh coriander, to serve
  • Lebanese cucumber, diced, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, sear one-third of the lamb in 3 teaspoons of peanut oil, stirring occasionally, for 2-3 minutes until browned and nearly cooked. Transfer to a plate and repeat with the remaining lamb and oil in two more batches.
  • Lower the heat to medium and sauté the green shallots and lemongrass for 2 minutes, or until fragrant.
  • Add the lamb back to the saucepan with satay sauce, coconut milk, fish sauce, and lime juice. Stir over medium heat for 2 minutes until the sauce is warmed through.
  • Take the pot off the heat, mix in the chopped coriander, and season with pepper. Serve the curry over steamed Jasmine rice on separate plates, garnish with coriander and cucumber, and serve right away.

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