Lamb Fillet in Chili and Coconut Milk Preparation Time: 35 minutes (plus standing time) | Cooking Time: 20 minutes 800g lamb fillet 1 tablespoon oil 3 small fresh red chilies, chopped 1 1/2 cups coconut milk 2 tablespoons fish sauce 1 teaspoon palm sugar 2 tablespoons lime juice 1/2 cup peanuts, finely chopped 2 tablespoons chopped fresh coriander leaves CURRY PASTE 3 dried chilies, chopped 1 dried kaffir lime leaf 1/2 teaspoon galangal powder 1 stem fresh lemon grass, chopped 1 teaspoon shrimp powder 1/3 cup boiling water 4 green onions, chopped 2 cloves garlic, crushed 1/4 teaspoon ground coriander 1 tablespoon fish sauce 2 tablespoons crunchy peanut butter

Cut each lamb fillet into 3 portions, pound each piece with mallet until 5mm thick. Heat oil in pan, cook lamb until browned on both sides; remove from pan.

Combine 2 tablespoons of curry paste with chili in pan, stir over heat for about 2 minutes or until fragrant.

Add coconut milk, sauce, sugar, juice and peanuts, stir until boiling. Add lamb to pan, simmer, covered, for about 5 minutes or until lamb is tender. Stir in coriander.

CURRY PASTE: Combine chili, lime leaf, galangal, lemon grass, shrimp powder and water in bowl; stand 20 minutes. Drain chili mixture, discard liquid. Blend or process chili mixture with remaining ingredients until a coarse paste forms.

Serves 4.

Store
Can be made several hours ahead. Paste can be made 2 weeks ahead. Store, covered, in refrigerator; store paste, covered, in refrigerator. Cooked recipe suitable to freeze.

Per serving: 49g fat, 684 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks