Ingredients
- 2 tablespoons Thai Massaman or Red Curry paste
- ¼ coconut cream
- 500g lamb steaks, trimmed, cut into 2cm cubes
- 1 ½ cups roasted peanuts
- 4 tablespoons plain flour
- ¾ teaspoon sea salt
- 18 x 10cm bamboo skewers, soaked in cold water for 1 hour
- Lurpak Cook’s Range Cooking Mist
Dipping Sauce
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 long red chilli, deseeded and finely chopped
- ½ spring onion, sliced
Garnish
- 1 lime, sliced
- Sliced red chilli and spring onion