PANANG LAMB CURRY
SERVES 4 PREP 15 MINS COOK 4 HOURS 10 MINS
✦ 1 tbsp peanut oil ✦ 1.5kg boneless lamb shoulder, cut into 5cm pieces ✦ ½ cup panang curry paste ✦ 2½ cups coconut cream ✦ 2 tbsp fish sauce ✦ ¼ cup palm sugar, grated ✦ 2 tbsp peanut butter ✦ 4 fresh kaffir lime leaves ✦ 225g can sliced bamboo shoots, rinsed, drained ✦ 1 red capsicum, thinly sliced ✦ 200g green beans, trimmed, halved ✦ ½ cup fresh coriander leaves, loosely packed
1 In a 4.5-litre (18-cup) slow cooker, heat oil on High. Cook lamb, in batches, until browned. Set aside.
2 Add paste to cooker. Cook, stirring, 1 min until fragrant. Add coconut cream, sauce, sugar, peanut butter and lime leaves. Bring to boil.
3 Cook, covered, on Low 3½ hours. Add bamboo shoots, capsicum and beans. Cook, covered, on Low 30 mins until vegetables are tender. Season to taste.
4 Serve curry sprinkled with coriander.