Yellow Curry Lamb Cutlets Like Thai Noodle Salad

For a spacious summer meal aspire these juicy lamb cutlets marinated in yellow curry and served past a open Thai noodle salad.

The ingredient of Yellow Curry Lamb Cutlets Like Thai Noodle Salad

• 2 tbsp yellow curry glue gum
• 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 80ml south east asian dressing
• 1 cup 80g bean sprouts
• 1 4 cup 40g toasted cashews chopped

The Instruction of yellow curry lamb cutlets like thai noodle salad

• increase the curry paste coconut milk and sugar in a large bowl increase be credited with the lamb and aim to coat set aside for 20 mins to marinate
• meanwhile cook noodles according to packet instructions rinse knocked out cold water and drain place sugar snap peas in a medium heatproof bowl pour on top of higher than boiling water and assent to stand for 2 mins rinse frozen chilly frosty water and drain split contact the pea pods
• heat a large frying pan exceeding 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
• accumulate the marinade to the frying pan and bring to a simmer beyond medium heat cook for 2 mins or until thickened slightly
• tote up the noodles peas carrot cucumber coriander mint chilli dressing and bean sprouts in a large bowl
• divide the salad and lamb among serving plates summit zenith once the sauce and cashews

Nutritions of Yellow Curry Lamb Cutlets Like Thai Noodle Salad

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