I like spice so adjust to your taste. The coconut cream that I used seems a little thinner than others and works perfectly for achieving the right texture and is also not unsweetened, it’s called chaokoh.
Ingredients
- 14 oz can coconut milk
- 14 oz coconut cream
- 1 Serrano minced
- 1 habanero minced
- 1 red chili minced
- 3 large cloves garlic minced
- Poblano fine chopped
- 2 cups petite diced potatoes
- Bunch fine chopped cilantro(some for the sauce and some to finish with)
- 1 tsp ginger powder
- Yellow curry powder
- 1 tbsp dark brown sugar
Steps
Prep all ingredients, Season lamb chops with salt pepper and yellow curry powder and set in the fridge for about an hour or more. Remove from the fridge 30 minutes before you are ready to grill them
Add evo and sauté the chiles for about 5 minutes then add the poblano and a couple punches of salt and sauté for another 10, add the garlic and sauté for another 5 minutes
Add 1 tsp ginger powder, 2 tsp yellow curry powder and let the seasoning bloom
Add the coconut milk and coconut cream followed by 1 tbsp curry powder, 1 tbsp brown sugar and a couple punches of salt and bring to a simmer, taste after about 10 minutes, season to taste.
Add potatoes and a few heavy pinches of the fresh cilantro and bring to a low simmer and cover until potatoes are tender, about 20 minutes
Grille the chops and serve with basmati or jasmati rice and finish with cilantro. I have also made this with shrimp.
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