Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - a perfect harmony of tender lamb, creamy coconut, and bold green curry that will make your taste buds dance with excitement! This Thai Green Curry Lamb Loin Chops recipe is not just a meal, it's a gourmet experience that combines restaurant-quality sophistication with home-cooking simplicity. Whether you're looking to impress dinner guests or treat yourself to an extraordinary midweek meal, this recipe promises to elevate your culinary skills and deliver an unforgettable flavor explosion.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 lamb loin chops
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 2 tbsp fish sauce
- Fresh basil for garnish
Instructions
- Remove lamb loin chops from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels to ensure proper searing.
- Season lamb chops generously with salt and black pepper on both sides. Let them rest while preparing other ingredients.
- Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of neutral cooking oil with high smoke point like vegetable or canola oil.
- Sear lamb chops for 3-4 minutes on each side until golden brown and internal temperature reaches 135°F for medium-rare. Remove chops and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add green curry paste. Stir and cook for 1-2 minutes to release aromatic oils.
- Pour in coconut milk, stirring constantly to integrate curry paste. Simmer for 2-3 minutes until sauce begins to thicken.
- Add sliced bell peppers and snap peas to the sauce. Cook for 3-4 minutes until vegetables are tender-crisp.
- Stir in fish sauce to enhance umami flavor. Taste and adjust seasoning if needed.
- Return lamb chops to the skillet, coating them with sauce and warming for 2 minutes.
- Plate lamb chops, spooning vegetables and sauce over the top. Garnish with fresh torn basil leaves.
- Serve immediately with steamed jasmine rice or coconut rice for a complete meal.
Tips
- Temperature is Key: Always let your lamb chops rest at room temperature before cooking to ensure even searing and maximum tenderness.
- Searing Secrets: Use a cast-iron skillet or heavy-bottomed pan for the best golden-brown crust. Ensure the pan is hot before adding the lamb.
- Meat Doneness: Use a meat thermometer to achieve your desired doneness. 135°F for medium-rare, 145°F for medium.
- Curry Paste Pro Tip: Toast the green curry paste briefly to release its aromatic oils and deepen the flavor profile before adding coconut milk.
- Fresh is Best: Use fresh basil leaves for garnishing to add a bright, aromatic finish to the dish.
- Side Pairing: Serve with jasmine or coconut rice to soak up the delicious curry sauce.
- Make-Ahead Hack: You can marinate the lamb in the green curry paste for 2-4 hours before cooking for even more intense flavor.
Nutrition Facts
Calories: 475kcal
Carbohydrates: 21g
Protein: 29g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 90mg
