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Yellow curry lamb cutlets with Thai noodle salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Juicy lamb cutlets marinated in yellow curry, paired with a refreshing Thai noodle salad - a perfect summer meal!
Ingredients:
  • 56.00 gm yellow curry paste
  • 165ml can coconut milk
  • 12 Lamb Cutlets
  • 200g rice vermicelli noodles
  • 150g sugar snap peas, trimmed
  • 1 carrot, cut into long strips
  • 1 Lebanese cucumber, cut into long strips
  • 82.50 ml coriander leaves
  • 82.50 ml mint leaves
  • 1 long red chilli, cut into matchsticks
  • 80ml dressing
  • 80g bean sprout
  • 40g cashew
Instructions:
  • In a large bowl, mix together the curry paste, coconut milk, and sugar. Add the lamb and toss to coat evenly. Let it marinate for 20 minutes.
  • Cook the noodles as directed on the packet. Rinse them under cold water, drain, and place sugar snap peas in a heatproof bowl. Pour boiling water over peas and let stand for 2 minutes. Rinse under cold water, drain, and split the pea pods open.
  • Preheat a large frying pan over medium-high heat. Remove the lamb from the marinade, saving the marinade. Sear the lamb in batches for 2 minutes on each side until beautifully browned and caramelized, making sure to wipe the pan clean between batches.
  • Pour the flavorful marinade into the sizzling pan and let it gently bubble on medium heat until it slightly thickens, about 2 minutes.
  • In a big bowl, toss together noodles, peas, carrot, cucumber, coriander, mint, chili, dressing, and bean sprouts.
  • Plate the salad and lamb individually. Drizzle with the sauce and sprinkle cashews on top.

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