Thai Coconut and Ginger Lamb Stew with Sweet Potatoes
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch chunks
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro, chopped, for serving
Instructions
- Add the lamb, sweet potatoes, onion, garlic, and ginger to the slow cooker.
- In a bowl, whisk together the coconut milk, chicken broth, Thai red curry paste, and fish sauce until smooth.
- Pour the mixture over the ingredients in the slow cooker and stir to combine.
- Cover and cook on low for 8 hours, until the lamb is very tender and the sweet potatoes are soft.
- Stir in the lime juice and season with salt and pepper.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
If the stew seems too thick after cooking, stir in a splash of broth to loosen it. For a stronger ginger flavor, grate an extra teaspoon into the coconut milk mixture before adding it to the slow cooker. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth to restore the creamy texture. Serve over steamed rice if you want to stretch the meal further.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board, Mixing Bowl