Thai Coconut Lamb Curry Stew with Bamboo Shoots
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb shoulder, cut into 1-inch chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup bamboo shoots, drained and sliced
- 2 carrots, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Instructions
- Place the lamb shoulder chunks, onion, garlic, and ginger into the slow cooker.
- Add the Thai red curry paste, coconut milk, bamboo shoots, carrots, fish sauce, and brown sugar. Stir to combine everything evenly.
- Cover and cook on low for 7 to 8 hours, until the lamb is very tender.
- Stir in the lime juice right before serving.
- Spoon the stew over cooked rice and top with chopped cilantro.
Notes
If the sauce seems too thin at the end, remove the lid for the last 30 minutes to let it thicken slightly. Taste and add a touch more fish sauce or brown sugar to balance the flavors. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board