Today we are making – Slow Cooker PANANG LAMB CURRY

  • 1 tab peanut oil
  • 1.5kg lamb pieces
  • 1/2 cup panang curry paste
  • 2 1/2 cups coconut cream
  • 2 tabs fish sauce
  • 1/4 cup grated palm sugar
  • 2 tabs peanut paste
  • 4 fresh kaffir lime leaves
  • 225 gm can sliced bamboo shoots rinsed and drained
  • 1 small red capsicum sliced thinly
  • 200gm green beans trimmed and halved
  • 1/2 cup loosely packed fresh coriander leaves
  1. Heat oil in frypan, brown the meat, then place in crock pot
  2. Add paste to same pan and fry until fragrant, always stirring
  3. Add coconut cream, sauce, sugar, peanut paste, and lime leaves and bring to boil
  4. Transfer to crock pot
  5. Cook on LOW for approx 3 1/2 hours in crock pot.
  6. Add bamboo shoots, capsicum and beans to pot.  Cook covered for further 30 mins on LOW.
  7. Season to taste
  8. Serve sprinkled with coriander.
  9. NOT suitable to freeze.

I do know someone who will leave the coriander out. 

The family will notice that I am still using Mum’s favorite slow cooker.  We all have fond memories of this sitting on her kitchen bench and the wonderful meals that have come out of it.  Precious !

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