The EASIEST slow cooker red curry lamb
This recipe is from my Nanna Barb. She would always cook this for us and it would always be nice and spicy - she loves spice and chilli! Australia is so lucky in our Asian community and our access to so many wonderful quality ingredients and recipes. Nanna is a woman of spices and herbs and this is no exception. I would go so far as to say this is the easiest red curry recipe out there with the best result!
Ingredients
500ML Chicken Stock
100G red curry paste (or you can make your own if you want! I found this recipe helpful - https://www.thespruceeats.com/thai-red-curry-paste-3217309)
2 x 400ML tins Coconut cream
4 Lamb shanks
5 cloves garlic (or 4 teaspoons of lazy garlic)
Thumb sized ginger knob (or 3 teaspoons lazy ginger)
To taste salt and pepper - but take it easy on these because you can keep adding as you go.
Thai basil
4 Bay leaves
To taste Chillies (I like a bit of a kick but my husband loves a lot of spice. Meeting in the middle with 2 birds eye chilli or 3-4 large aleppo chilli (the big chunky ones). You can also add chilli powder/ flakes as you go.
A slow cooker!
Method
The beauty of this recipe is the simplicity!
Put literally everything into the slow cooker
Leave for 5 - 6 hours on low or 3 - 4 hours on high (It is much nicer on low, the meat will fall off the bone and melt in your mouth.
You can add any accompaniment to this recipe - I like plain rice, but you can add anything you like - thai themed or not.
Enjoy
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