Blend one tin of coconut cream (or milk) with two tablespoons of pre-made gluten free, sugar free red curry paste
Pour over a lamb shoulder and put in a slow cooker (or in the oven in a dish with a lid) for about 5-6 hours
The sauce becomes infused with the lamb juice and is amazing
I had some of the lamb with broccoli florets and lots of the sauce with a squeeze of lime juice – so yummy
One thought on “Slow Cooked Red Curry Lamb with Coconut Sauce”
thanks for this super recipe. I made it for myself today but I didn’t have a red curry on hand so i used a malaysian Rujak curry which is close enough. Super yummy and the meat just melts in your mouth.