Frequently my slow cooker inventions are fueled from picking up a bargain on a trip to the supermarket. This recipe was inspired from a lamb mince 'super special' that was too good to pass up! It was also made with items I had at hand - ingredients that are frequently featured in my recipes. It always amazes me how many ways you can use a similar list of ingredients, and come up with a seemingly endless list of ways to present a meal.
We particularly enjoyed the lamb mince with this recipe, but it would work equally well with cubed lamb, beef or chicken.
Enjoy!
We particularly enjoyed the lamb mince with this recipe, but it would work equally well with cubed lamb, beef or chicken.
Enjoy!
Red Thai Curry Lamb In A Slow Cooker
Serves 6
Cook on low for 8 hours
750g lamb mince
500g orange kumara
1 large brown onion, chopped finely
2 Tbsp red curry paste
400g canned coconut cream
1 Cup chicken stock
2 Tbsp fish sauce
375g snake beans (thawed if using frozen whole beans)
1 Cup coriander leaves
2 Tbsp lime juice
- Stir fry the meat and add to slow cooker with kumara, onion and then add curry paste cook until fragrant, add coconut cream.
- Bring to the boil, stir in the stock and fish sauce and then add to slow cooker.
- Cover and cook on low for 8 hours.
- Add beans, cook on high until hot - approx 15 minutes. Check seasonings.
To serve, add the coriander and lime juice and serve on steamed rice.
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Previous Post: Slow Cooker Meatballs | Honey Soy Pork Meatballs in a Slow Cooker
Find more slow cooker recipes for Kiwis (and other cooks who use metric measurements here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!
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