Thai Green Curry Lamb Chops with Coconut Rice

This fusion dish combines the bold flavors of Thai green curry with tender Australian lamb chops, served alongside fragrant coconut rice. The succulent lamb is marinated in a spicy green curry paste and grilled to perfection, while the coconut rice adds a creamy texture that balances the dish. This recipe respects traditional culinary principles while introducing a creative twist that highlights the best of both Australian and Asian cuisines.

Ingredients:

• 4 Australian lamb chops
• 2 tablespoons green curry paste
• 1 can (400 ml) coconut milk
• 1 cup jasmine rice
• 1 cup water
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Fresh basil leaves, for garnish
• Lime wedges, for serving
• Salt and pepper, to taste

Instructions:

1. In a bowl, mix the green curry paste with 2 tablespoons of coconut milk. Coat the lamb chops with this mixture and let them marinate for at least 30 minutes.
2. In a saucepan, combine jasmine rice, water, and the remaining coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy.
3. While the rice is cooking, preheat a grill or grill pan over medium-high heat. Season the marinated lamb chops with salt and pepper.
4. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness.
5. In a small bowl, mix the remaining coconut milk with fish sauce and brown sugar, stirring until dissolved. Drizzle this sauce over the grilled lamb chops.
6. Serve the lamb chops over the coconut rice, garnished with fresh basil leaves and lime wedges on the side.