Slow Cooker Red Thai Curry

Ingredients

• 1kg diced lamb pieces
• 240g True Thai Red Curry Paste
• 800ml Trident Coconut Cream
• 3 sliced red capsicum
• 2x 227g Valcom Water Chestnuts
• 1 diced brown onion

Method

1. Add diced lamb, curry paste and coconut cream into the slow cooker. Turn slow cooker onto LOW heat for about 6 hours, to soften meat.
2. Add diced onion, sliced capsicum and water chestnuts into slow cooker. For another 2 hours.
3. Ready to serve after 7-8hours complete cooking time.

Product used in recipe

• Valcom - Water Chestnut Sliced