The recipe
Ingredients
(Serves two)
• 20g Panang curry paste (more or less according to what you like)
• 5cl cooking oil
• 1 cup coconut milk
• 10g palm sugar
• 10g white sugar
• 1 tsp fish sauce
• 10g shrimp paste
• 40g peanuts (crushed finely)
• ¼ tsp white pepper powder
• 2 lime leaves (shredded)
• 2 lamb fillets of 200g each
• 50g carrot
• 50g white radish
• 150g Thai jasmine rice
Method
1 Heat the cooking oil in a wok and add the curry paste. Cook for 1 minute, stirring constantly.
2 Add the coconut milk, palm and white sugar. Cook for 1 minute on moderate fire.
3 Add the fish sauce, shrimp paste, peanut, white pepper and lime leaves and cook on low fire for 10 minute. Set aside.
4 Finely shred the carrot and radish, place in cold water for 15 minutes.
5 The lamb fillets are the meaty part of the lamb rack with no skin or fat. Cut it partially, length-wise, in order to get a flat piece of approximately 10cm x 5cm and 1cm thick.
6 Pan fry the lamb fillets until brown (3 minutes on each side). Set aside for a minute and cut the meat across the grain in 5 pieces.
7 Place the meat on a plate, pour the sauce on top. Garnish with some pieces of red chili.
8 Place the shredded vegetables on the opposite side of the plate.
9 Serve with steamed jasmine rice on the side.
The chef
Name: Ongart Pengkomseang
Nationality: Thai
Chef Pengkomseang started his culinary journey working his way up in various restaurants in his native Bangkok, Thailand. He followed his dream and made the move to Le Meridien, Abu Dhabi in 1999, working as the chef de partie at the Thai seafood restaurant. After leaving to work at the Metropolitan hotel, he returned to Le Meridien in 2008 and now heads up Talay.
