Ingredients
- 1.5kg Lamb shoulder, diced.
- 1/2 cup Penong curry paste
- 2.5 cups coconut cream
- 2 tablespoons fish sauce
- 1/4:cup palm sugar
- 2 tablespoons peanut butter
- 4 kaffir lime leaves
- 225g canned sliced bamboo
- 1 small capsicum
- 200g Green beans
- 1/2 cup coriander
Method
- Heat oil in fry pan, cook lamb in batches until browned. Transfer to slow cooker.
- Add paste to same pan, cook stirring for 1 minutes. Add coconut cream, sauce, sugar, peanut butter and lime leaves. Bring to boil then transfer to slow cooker.
- Cook covered on low, about 3.5 hours. Add bamboo shoots, capsicum, and beans to cooker for 30 minutes. Sprinkle with coriander to serve.
Product used in recipe
- VALCOM - VALCOM BAMBOO SHOOT SLICES
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
