Lamb Slow Cooker Red Curry | Slow Cooker Curry | Slow Cooker Recipes NZ

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!

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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