Red Curry Lamb Skewers Later Noodles

For an out-of-the-box dinner idea, objective these Thai lamb skewers using curry bonding agent out of the jar!

The ingredient of Red Curry Lamb Skewers Later Noodles

• 2 tbsp thai red curry glue gum
• 1 3 cup coconut milk
• 1 tbsp finely chopped buoyant coriander leaves
• 700g lamb rump steak trimmed cut into 2cm cubes
• 200g thai style dried rice noodles
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 long red chilli finely chopped
• 1 2 cup blithe coriander leaves
• lime wedges to abet

The Instruction of red curry lamb skewers later noodles

• add together curry paste coconut milk and coriander in a glass or ceramic dish amass lamb stir up to coat cover refrigerate for 2 hours if epoch permits
• thread lamb onto skewers heat a greased barbecue plate or chargrill going on for medium high heat cook turning occasionally for 8 to 10 minutes for medium or until cooked to your liking
• meanwhile place noodles in a heatproof bowl cover next boiling water stand for 6 to 7 minutes or until tender drain refresh knocked out chilly frosty water transfer to a large bowl enlarge lime juice fish sauce sugar and chilli in a bowl move around to terminate rescind sugar add lime juice merger and coriander to noodles toss to combine service skewers past noodles and lime wedges

Nutritions of Red Curry Lamb Skewers Later Noodles

calories: 449 559 calories
calories: 13 6 grams fat
calories: 6 5 grams saturated fat
calories: 37 3 grams carbohydrates
calories: n a
calories: n a
calories: 42 7 grams protein
calories: 108 milligrams cholesterol
calories: 855 milligrams sodium
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