A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Red Curry Lamb Chops
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- #36957
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 teaspoons vegetable oil
8 lamb loin chops
1/4 cup red curry paste
1 2/3 cup coconut milk
1 1/2 tablespoon lime juice
1 tablespoon brown sugar
2 teaspoons fish sauce
2 tablespoons fresh coriander leaves, finely chopped
directions
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 and 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 and cook, uncovered, until heated through. Stir in coriander just before serving.
added by
joosthoeve
nutrition data
Nutritional data has not been calculated yet.
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