Nam jim is Thai for dipping sauce and is traditionally a combination of sweet, sour, salty and spicy flavours in the one sauce. Try it with succulent lamb cutlets and coconut rice to create a fabulous Asian-style meal.
The ingredient of Lamb cutlets with nam jim and coconut rice
- 12 French-trimmed lamb cutlets
- Rice bran oil cooking spray
- Steamed baby bok choy, to serve
- 2 long green chillies, roughly chopped
- 2 garlic cloves, quartered
- 2 green onions, roughly chopped
- 2 tablespoons lime juice
- 1 1/2 tablespoons Changs fish sauce
- 2 tablespoons grated palm sugar
- 1/4 cup chopped fresh coriander leaves
- 1 1/2 cups jasmine rice
- 400ml can coconut milk
- 1/2 teaspoon salt
- 1/3 cup chopped fresh coriander leaves
The instruction how to make Lamb cutlets with nam jim and coconut rice
- Make Nam jim: Place chilli, garlic, onion, lime juice, fish sauce, sugar and coriander in a food processor. Process until almost smooth.
- Make Coconut rice: Rinse rice under cold water until water runs clear. Drain. Place rice, coconut milk, salt and 1 cup cold water in a heavy-based saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 20 minutes or until rice is tender. Remove from heat. Stand, covered, for 5 minutes. Fluff rice with a fork. Stir in coriander.
- Meanwhile, heat a chargrill pan over medium-high heat. Lightly spray lamb with oil. Season with salt and freshly ground black pepper. Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking.
- Serve cutlets with rice, steamed greens and topped with Nam jim.
Nutritions of Lamb cutlets with nam jim and coconut ricefatContent: 743.051 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 42 grams protein
sodiumContent: 121 milligrams cholesterol