Dinner

Pan-Seared Lamb Shoulder Chops with Green Curry Paste, Charred Eggplant & Jasmine Rice

Name: Pan-Seared Lamb Shoulder Chops with Green Curry Paste, Charred Eggplant & Jasmine Rice
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 lamb shoulder chops (6–7 oz each, about 1¼ inches thick); Salt and black pepper to taste; 1 Thai eggplant (or 1 small regular eggplant), cut into 1-inch-thick rounds; 2 tablespoons neutral oil (divided); Green Curry Paste: 3–4 Thai green chilies (seeds removed if less heat desired), 1 small bunch fresh Thai basil or cilantro leaves, 2 garlic cloves, 1 tablespoon minced ginger, 1 tablespoon fish sauce, 1 tablespoon coconut sugar, 2 tablespoons coconut milk, juice of ½ lime; ¼ cup coconut milk (for basting); 1 cup jasmine rice; 2 cups low-sodium vegetable or chicken broth; Juice of 1 lime; 2 scallions, sliced thin, for garnish; Fresh Thai basil or cilantro sprig for garnish

Thick, juicy lamb shoulder chops seared until deeply golden, brushed with a fragrant Thai green curry paste made from fresh chilies, basil, and garlic, served alongside charred eggplant rounds that have absorbed the curry flavors. It's rich, herbaceous, and genuinely restaurant-quality but straightforward to execute at home.

623cal 15gprotein 93gcarbs 23gfat 15min prep 28min cook 2serves

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