About this recipe:Slow cook this Thai green lamb curry allowing for maximum flavour development and ease of preparation. Serve with boiled rice and fresh herbs for a complete meal any night of the week!
For the curry paste
1 large handful fresh coriander leaves
2 cloves garlic
1 large handful fresh Thai basil leaves
2cm piece fresh root ginger
2 green chillies, seeded
1 tablespoon coriander seeds, finely crushed
6 spring onions
1 teaspoon brown sugar
2 fresh lemongrass stalks
salt and black pepper, to taste
3 tablespoons sunflower oil
For the curry
700g boneless lamb shoulder or leg, diced
1 (400ml) tin coconut milk
50ml to 100ml vegetable stock
fresh coriander leaves, to garnish
fresh Thai basil leaves, to garnish
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Method Prep:15min › Cook:7hr › Ready in:7hr15min
Preheat the slow cooker to Auto or Low setting.
For the curry paste:
Place all the curry paste ingredients into a food processor and blend until smooth.
For the curry:
Combine the lamb and curry paste along with the coconut milk and a little stock in the slow cooker and give a stir.
Cover and cook for 6 to 7 hours on Auto or Low setting. Serve hot garnished with fresh coriander and Thai basil leaves.
As all slow cookers are different, you should check the curry every hour or two to stir and check liquid levels. At this time, you can add a little stock if the curry is getting a little too dry but add only enough to keep everything nice and creamy.