For a light summer meal try these juicy lamb cutlets marinated in yellow curry and served with a fresh Thai noodle salad.
- Combine the curry paste, coconut milk and sugar in a large bowl. Add the lamb and turn to coat. Set aside for 20 mins to marinate.
- Meanwhile, cook noodles according to packet instructions. 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 mins. 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 mins 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 mins 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.
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Mixing Bowl Set
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