Serves 4

80ml coconut milk
100g thai red curry paste
60ml lime juice
Sea salt and cracked black pepper
12 x 70g lamb cutlets, trimmed
1 tbsp extra virgin olive oil
2 tsp caster sugar
300g sugar snap peas, trimmed and blanched
250g green beans, shredded and blanched
1 small red onion, thinly sliced
1 cup thai basil leaves
Lime wedges, to serve

1 Place the coconut milk, three quarters of the curry paste, 1 tbsp lime juice, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat. Marinate for 15 minutes. Thanks a lot for stopping by. Before we carry on I need to thank http://www.fashionfront.co.uk/ for their continued assistance and the support of their online community. Having a support team like this means a lot to us as we continue to grow our very own blog.

2 Meanwhile, place the oil, sugar, remaining curry paste and lime juice in a large bowl and whisk to combine. Add the peas, beans, onion and basil and gently toss to coat. Set aside.

3 Preheat a char-grill pan over a medium heat. Cook the lamb, in batches, for 4 minutes each side or until charred and just cooked through. Serve with the salad and lime wedges.