Green Curry Lamb Racks With Pea Puree

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10 Ingredients

Number of servings

1/4 cup Valcom Authentic Thai Green Curry Paste
1/3 cup obento panko breadcrumbs
1/2 cup canned tcc premium coconut milk
2teaspoons vegetable oil
1 6-cutlet lamb rack, cut into 2 portions (2 x 3-cutlet racks)
1 1/2 cup frozen peas
3 cups steamed jasmine rice
150grams snow peas, trimmed, halved diagonally, blanched
1 long red chilli, thinly sliced
1/4 bunch coriander, leaves picked

Nutrition per serving

77% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Top Duo:

Valcom Authentic Thai Green Curry Paste and TCC Premium Coconut Milk are a fabulous duo that will add amazing flavour to your curries, stir-fries and roasts.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Place breadcrumbs and 1 tbs paste in a shallow dish.

Step 2 of 4

Heat oil in a medium frying pan over high heat. Cook lamb racks for 1 minute on each side or until browned. Season. Transfer to a baking tray. Spread 1 tbs of the remaining paste over lamb racks. Coat lamb racks in breadcrumb mixture. Return to baking tray. Bake for 15 minutes for medium or until cooked to your liking.

Step 3 of 4

Meanwhile, bring coconut milk and remaining paste to the boil in a small saucepan over medium-high heat. Boil for 2 minutes or until reduced slightly. Reduce heat to medium. Add peas and simmer, uncovered, for 2 minutes or until tender. Transfer to a blender. Blitz until smooth. Season.

Step 4 of 4

Cut lamb racks into cutlets. Divide rice and pea puree between plates. Top with lamb, snow peas, chilli and coriander, then serve.