Thai Panang Grilled Lamb Cutlets | Marion's Kitchen
An easy recipe for entertaining, these Thai panang grilled lamb cutlets are the perfect make-ahead dish come barbecue time.
Ingredients
Instructions
To make the panang paste, use a mortar and pestle to pound the roasted peanuts until finely crushed. Then add the makrut leaves and pound again until finely crushed. Stir through the curry paste, shrimp paste (if using), plus the ground cumin and ground coriander.
To marinate the lamb, place the cutlets in a large bowl. Take 1 tablespoon of the panang paste and add it to the lamb cutlets along with ½ tablespoon of fish sauce. Mix until well combined and each lamb cutlet is coated in the paste. Set aside until you’re ready to grill (a few minutes is fine or you could also marinate overnight).
To make the curry sauce, heat the vegetable oil in a saucepan over medium heat. Add the remaining panang paste and cook, stirring, for 2 minutes or until fragrant. Stir through the coconut milk, the remaining fish sauce and palm sugar. Cover and reduce the heat to low. Gently simmer for 2 minutes to allow the flavours to infuse. Remove from heat and set aside until ready to serve (gently reheat before serving).
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