Red Curry Lamb Chops
|Vegetable oil||2 Teaspoon|
|Lamb loin chops||8|
|Red curry paste||60 Milliliter (1/4 Cup)|
|Coconut milk||410 Milliliter (1 2/3 Cups)|
|Lime juice||1 1⁄2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Fish sauce||2 Teaspoon|
|Coriander leaves||2 Tablespoon, finely chopped|
Heat oil in large pan; cook lamb chops, uncovered, until browned both sides and cooked as desired.
Drain on absorbent paper; cover to keep warm.
Drain oil from pan.
Add paste; cook, stirring, until fragrant.
Stir in coconut milk, juice, sugar and sauce.
Bring to boil, simmer, uncovered, about 5 minutes or until sauce thickens slightly.
Return Lamb to pan; cook, uncovered, until heated through.
Stir in coriander just before serving.