top of page

Turmeric Crusted Rib Chop with Thai Yellow Curry Sauce

Prep Time:

Cook Time:


2 Servings


  • ⅔ cup WATCHAREE’S Thai yellow curry sauce

  • 4 pcs of lamb chops 

  • 3-4 tbs rice bran oil (or healthy oil of your choice)

  • 2 heads of garlic cloves, peeled

  • 1 small piece of ginger (about ½”), peeled

  • ½ tsp turmeric

  • 1 tsp yellow curry powder

  • A pinch of sea salt

  • 1 tsp black peppercorn 


  1. Put the garlic cloves, ginger, sea salt and black pepper corns into a mortar and pound with pestle into a rough paste.

  2. Mix in the oil, turmeric and yellow curry powder to create rub mixture. 

  3. Rub rib chops with the mixture.

  4. Set an air fryer at 400°F. Arrange rib chops in the air fryer basket.

  5. Air fry for 10-15 minutes. 

  6. Check the rib chops to ensure the level of doneness to your taste. 

  7. Remove from the air fryer and cover loosely with foil.   Set aside for a few minutes before serving.

  8. Alternatively, heat a skillet with oil over medium-high heat.  Sear rib chops for about 3-4 minutes each or until well browned.  The crust should be cooked and lamb chops should be pink (medium-rare) in the middle.  

  9. Heat the Thai yellow curry sauce in a saucepan.  Bring to a boil.  Remove and serve the sauce on the side with the rib chops.  Brown rice or wild rice and fresh salad pair well with this dish. Enjoy!

bottom of page