• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Use the popular tom yam paste to add some oomph to your dishes. It’s versatile enough to adjust: if you like it mild, use less, and if you prefer to hear a ringing in your ears when you eat, put in an additional tablespoon! This recipe was first published in Amy Beh’s column, Cook’s Nook. 

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 4 slices lamb shoulder chops
  • 2 onions (sliced thinly)
  • 2 tbsp coriander leaves (chopped)
  • 1 tbsp butter
  • Marinade:
  • 2 tbsp tom yam paste
  • 1 tbsp meat curry powder
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1/2 tsp pepper
  • 1/2 tbsp ground black pepper


  1. Trim off excess fat from the lamb chops. Cook the chops with ginger in a pot of water for 30-35 minutes. Remove and season with the marinade and coriander leaves for at least two hours.
  2. Heat a grill pan with butter. Add in marinated lamb and pan-fry each side for 10 minutes.
  3. Add in onions and fry briefly until onions turn soft.
  4. Once lamb is cooked to your preferred doneness, dish out and serve.

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