Lamb Chops with Thai Curry Sauce

Lamb Chops with Thai Curry Sauce

INGREDIENTS:
12 lamb chops

THAI CURRY SAUCE:
1 tablespoon oil
1 medium (about 150g) onion, chopped
1 teaspoon grated fresh ginger
2 teaspoons curry powder
2 cups water
1 small chicken stock cube
2 tablespoons plain flour
3/4 cup coconut milk
2 tablespoons chopped fresh parsley

RECIPE:
Cook chops under hot grill until well browned on both sides and tender. Serve chops with Thai curry sauce.

Thai Curry Sauce: Heat oil in pan, add onion, ginger and curry powder, cook, stirring, until onion is soft. Add water and crumbled stock cube, simmer, uncovered, about 20 minutes or until reduced by half. Stir in blended flour and coconut milk, stir until sauce boils and thickens; stir in parsley.

SERVING:
Serve chops with boiled rice, broccoli and carrot sticks, if desired. Sauce can be made a day ahead. Not suitable to freeze. Suitable to microwave.

 
 
 

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