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Panang Curry Lamb Chops (แกงพะแนงซี่โครงแกะ)

Panang Curry Lamb Chops are a rich peanuty way to create a saucy finish for your lamb chops
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: จานหลัก
Cuisine: ไทยฟิวชั่น
Keyword: เนื้อแกะ, เนื้อแกะ
Servings: 2
Calories: 1116kcal
Cost: $20

Equipment

  • Grill
  • Mixing Bowl
  • Skillet if not grill

Ingredients

  • 4 lamb chops

Sauce

  • 1 cup peanut sauce Store-bought, or using our homemade recipe
  • 2 tablespoon garlic minced
  • 1 tablespoon panang paste, store-bought, or using our homemade recipe
  • 2 tablespoon sesame oil Or whatever you prefer
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon stevia
  • cup light coconut milk or water
  • 1 tablespoon Fish sauce Optional

Garnish

  • 2 tablespoon Peanuts Chopped, optional
  • 2 tablespoon Shallots Or onions fried or just chopped and grilled lightly for topping, optional
  • 1 cup Cilantro Stems separated, optional, or parsley
  • 2 limes In wedges

Instructions

  • Blend the sauce ingredients until they reach an even consistency.
  • Add in the light coconut milk, stirring into an even consistency.
  • Add the lamb chops to a bowl or ziplock bag with about half the sauce and marinate the lamb chops for at least 30 minutes in it.
  • Add the lamb chops to a skillet or grill on low to medium-high heat.
  • Cook the lamb chops until your desired level, rare, medium-rare, well done, probably no more than 5 minutes.
  • After marinating the chops, heat all the sauce in a saucepan over medium heat.
  • Pour the sauce of the lamb chops to your desired level, and or serve in a bowl for guests to top to their preference.
  • Garnish with, fried garlic, shallots, chopped, peanuts, parsley, cilantro, lime or whatever you like

Notes

As always, our healthy Thai recipe's nutrition facts are calculated by a computer and are just an estimate.  If you have specific nutrition and dietary concerns, please check it out with doctor as your situation is fact dependant.  When in doubt, check it out and or, when in doubt, throw it out if it might have gone bad.  The recipe was inspired by this recipe at foodandwine.com

Nutrition

Calories: 1116kcal | Carbohydrates: 36g | Protein: 95g | Fat: 62g | Saturated Fat: 15g | Cholesterol: 257mg | Sodium: 2173mg | Potassium: 1253mg | Fiber: 2g | Sugar: 22g | Vitamin A: 540IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 8mg