Thai Lamb Curry - Slow Cooker Version

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

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.