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

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

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Ingredients

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