Yellow Curry Lamb Cutlets with Thai Noodle Salad

Ingredients

2 Tbs yellow curry paste
165mL can coconut milk
1 Tbs brown sugar
12 lamb cutlets
200 g rice vermicelli noodles
150 g sugar snap peas, trimmed
1 carrot, cut into long strips
1 Lebanese cucumber, cut into long strips
1/3 cup coriander leaves
1/3 cup mint leaves
1 long red chilli, cut into matchsticks
1/3 cup (80mL) Southeast Asian dressing
1 cup (80 g) bean sprouts
1/4 cup chopped toasted cashews

Method

Combine the curry paste, coconut milk and sugar in a large bowl. Add the lamb and turn to coat. Set aside for 20 minutes to marinate.

Meanwhile, cook noodles according to packet instructions. Drain. Rinse under cold water and drain. Place sugar snap peas in a medium heatproof bowl. Pour over boiling water and allow to stand for 2 minutes. Drain. Rinse under cold water and drain. Split open the pea pods.

Heat a large frying pan over medium-high heat. Drain the lamb, reserving the marinade. Cook the lamb, in batches, for 2 minutes each side or until browned and caramelised, wiping pan clean between batches.

Add the marinade to the frying pan and bring to a simmer over medium heat. Cook for 2 minutes or until thickened slightly.

Combine the noodles, peas, carrot, cucumber, coriander, mint, chilli, dressing and bean sprouts in a large bowl.

Divide the salad and lamb among serving plates. Top with the sauce and cashews.

Credits: Coles

Photo Credits: Coles