Lamb Panang Curry

If you love a red curry and satay, then you’re going to love this slow cooked panang curry!

Serves: 4-6

Ingredients

1.5kg lamb shoulder (can use beef or chicken)

1 medium sweet potato

1 brown onion, finely diced

1 carrot, diced

3 small potatoes, cut into 2-3cm cubes

2 heaped tbsp’s panang curry paste

1 can coconut milk

1 red capsicum, roughly chopped

2 tsp sugar

3 tsp fish sauce

2 tbsp peanut butter

Method

1. Sear the lamb shoulder in a large pan on high heat.

2. Add the onion, sweet potato, carrot and potatoes to the slow cooker, along with the lamb, panang curry paste, coconut milk and salt. Place on low for 5-6 hours.

3. Add the capsicum, turn the meat over and let that cook for a further 1 hour.

4. Add the peanut butter, fish sauce and sugar. Remove the meat from the bone and add back to the sauce.

5. Serve with some steamed rice, fresh coriander, a lime wedge and a spoonful of yoghurt.