Today’s international recipe pairs lamb with a traditional Thai curry. Thai cuisine is full of delicious contradictions — ultra-spiced curries alongside smooth, sweet coconuts and fruit mixtures. Meats and rices balance out the powerful sauces used to cover them. Thai dishes are also known for heavy use of fresh herbs as opposed to many Western traditions that currently employ the dried varieties.
Traditionally, this recipe would likely be made with goat’s meat. While a flavorful addition to a spicy curry, goat is less common in American supermarket meat departments. Try substituting the goat with lamb.
Lamb is considered a red meat and is therefore often subjected to the many negative connotations that go with the red meat category. However, it’s not as unhealthy as you’d think. Lamb is notable for its antimicrobial properties and for being a good source of zinc and iron.
Thai Green Curry Lamb Cutlets
- 1 tablespoon Thai green curry paste
- 3 tablespoons coconut cream
- 1 tablespoon fresh chopped cilantro
- 12 lamb cutlets trimmed
- Preheat indoor grill or grill pan to medium high heat.
- Combine curry paste, coconut cream, and cilantro.
- Spoon generously over the cutlets and allow to marinate for 20 minutes.
- Place cutlets on grill and cook for 3 minutes each side or until cooked to your liking.
- Serve with steamed rice and vegetables for the full Thai experience.