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
4
55M

Ingredients

Curry paste

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

Related stories