Name: Lamb fillet in chilli and coconut milk
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 800 gram lamb fillet; 1 tablespoon oil; 3 fresh red chillies, chopped; 1 1/2 cup (375ml) coconut milk; 2 tablespoon fish sauce; 1 teaspoon palm sugar; 2 tablespoon lime juice; 1/2 cup (75g) peanuts, finely chopped; 2 tablespoon chopped fresh coriander leaves; Curry paste; 3 dried chillies, chopped; 1 dried kaffir lime leaf; 1/2 teaspoon galangal powder; 1 stem fresh lemon grass, chopped; 1 teaspoon shrimp powder; 1/3 cup (80ml) boiling water; 4 green onions, chopped; 2 clove garlic, crushed; 1/4 teaspoon ground coriander; 1 tablespoon fish sauce; 2 tablespoon crunchy peanut butter

Lamb fillet in chilli and coconut milk

Delicious and fragrant lamb fillet in chilli and coconut milk from Australian Women's Weekly.

Ingredients

800 gram lamb fillet

1 tablespoon oil

3 fresh red chillies, chopped

1 1/2 cup (375ml) coconut milk

2 tablespoon fish sauce

1 teaspoon palm sugar

2 tablespoon lime juice

1/2 cup (75g) peanuts, finely chopped

2 tablespoon chopped fresh coriander leaves

Curry paste

3 dried chillies, chopped

1 dried kaffir lime leaf

1/2 teaspoon galangal powder

1 stem fresh lemon grass, chopped

1 teaspoon shrimp powder

1/3 cup (80ml) boiling water

4 green onions, chopped

2 clove garlic, crushed

1/4 teaspoon ground coriander

1 tablespoon fish sauce

2 tablespoon crunchy peanut butter

Method

1.Make curry paste. Combine chilli, lime leaf, galangal, lemon grass, shrimp powder and water in bowl; stand 20 minutes. Drain chilli mixture, discard liquid. Blend or process chilli mixture with remaining ingredients until a coarse paste forms.

2.Cut each lamb fillet into 3 portions, pound each piece with mallet until 5mm thick. Heat oil in pan, cook lamb until browned on both sides; remove from pan.

3.Combine 2 tablespoons of curry paste with chilli in pan, stir over heat for about 2 minutes or until fragrant.

4.Add coconut milk, sauce, sugar, juice and peanuts, stir until boiling. Add lamb to pan, simmer, covered, for about 5 minutes or until lamb is tender. Stir in coriander.

Can be made several hours ahead. Paste can be made 2 weeks ahead. Store, covered, in refrigerator; store paste, covered, in refrigerator. Cooked recipe suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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