Yellow curry lamb cutlets with Thai noodle salad

Recipes / Salads

For a light summer meal try these juicy lamb cutlets marinated in yellow curry and served with a fresh Thai noodle salad.

Recipe «Yellow curry lamb cutlets with Thai noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp yellow curry paste, 165ml can coconut milk, 1 tbsp brown sugar, 12 Coles Australian Lamb Cutlets, 200g rice vermicelli noodles , 150g sugar snap peas, trimmed, 1 carrot, cut into long strips, 1 Lebanese cucumber, cut into long strips , 1/3 cup coriander leaves, 1/3 cup mint leaves, 1 long red chilli, cut into matchsticks, 1/3 cup south-east Asian dressing, 1 cup bean sprouts, 1/4 cup toasted cashews, chopped.

Ingredients:

  • 2 tbsp yellow curry paste 
  • 165ml can coconut milk 
  • 1 tbsp brown sugar 
  • 12 Coles Australian Lamb Cutlets 
  • 200g rice vermicelli noodles 
  • 150g sugar snap peas, trimmed 
  • 1 carrot, cut into long strips 
  • 1 Lebanese cucumber, cut into long strips 
  • 1/3 cup coriander leaves 
  • 1/3 cup mint leaves 
  • 1 long red chilli, cut into matchsticks 
  • 1/3 cup south-east Asian dressing 
  • 1 cup bean sprouts 
  • 1/4 cup toasted cashews, chopped 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add the marinade to the frying pan and bring to a simmer over medium heat. Cook for 2 mins or until thickened slightly.
  5. Combine the noodles, peas, carrot, cucumber, coriander, mint, chilli, dressing and bean sprouts in a large bowl.
  6. Divide the salad and lamb among serving plates. Top with the sauce and cashews.