Slow Cooked Thai Lamb Curry | Recipe | Simply Beef & Lamb
Thai Lamb Curry - Slow Cooker Version
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Cooking tools:
- Blender
- Slow cooker
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Mortar and pestle
- Spoon
- Plate
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
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