Quick & Easy

Lamb fillet in chilli and coconut milk

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


Curry paste


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.


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