Thai Lamb Curry - Slow Cooker Version

Name: Thai Lamb Curry - Slow Cooker Version
Prep time: 20 min
Cook time: 10 h
Yield: 6
Cuisine: Thai
Ingredients: 675g lean boneless lamb shoulder cut into 2.5cm/1 inch cubes; 1 x 400g coconut milk; 4 spring onions, sliced; 2 green or red chillies, deseeded and fineley sliced; 2 garlic cloves, peeled and crushed; 2.5cm piece fresh root ginger, peeled and finely chopped; 1 tablespoon coriander seeds, finely crushed; 2 fresh lemon grass stalks (available at all good supermarkets), finely sliced; Large handful fresh coriander leaves; Large handful fresh basil leaves; 2 tablespoons sunflower oil

Slow cooker recipe for an authentic green Thai curry with cubes of lamb leg, shoulder or neck fillet and coconut milk.

prep time
20 mins

cook time
10 hours

serves
6 people

Energy
237kcal
Fat
13.2g
Saturates
3.4g
Carbs
6.1g
Sugars
3.5g
Fibre
1.3g
Protein
25g
Salt
0.5g

Ingredients

675g lean boneless lamb shoulder cut into 2.5cm/1 inch cubes
1 x 400g coconut milk
4 spring onions, sliced
2 green or red chillies, deseeded and fineley sliced
2 garlic cloves, peeled and crushed
2.5cm piece fresh root ginger, peeled and finely chopped
1 tablespoon coriander seeds, finely crushed
2 fresh lemon grass stalks (available at all good supermarkets), finely sliced
Large handful fresh coriander leaves
Large handful fresh basil leaves
2 tablespoons sunflower oil

Method

Place all the curry paste ingredients except the garnish into a blender and blend together until smooth.
Transfer to a large bowl, add the lamb mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight.
Place the meat with the marinade into the base of the slow cooker with the coconut milk. Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook. Stir well before serving.
Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.