Simply Beef and Lamb

Thai Lamb Curry - Slow Cooker Version

Serves: 6 Prep Time: 20 minutes Cook Time: 10 hours

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

Ingredients

  • 675g/11/2lb 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/1inch piece fresh root ginger, peeled and finely chopped
  • 15ml/1tbsp 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
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil

Method

  1. Place all the curry paste ingredients except the garnish into a blender and blend together until smooth.
  2. 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.
  3. 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.
  4. Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.

Method

  1. Place all the curry paste ingredients except the garnish into a blender and blend together until smooth.
  2. 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.
  3. 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.
  4. Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and wilted spinach leaves.

Notes

If preferred use a jar of prepared Thai green curry sauce instead of your own home made curry paste.

Notes

If preferred use a jar of prepared Thai green curry sauce instead of your own home made curry paste.