This simple version of the national dish of Thailand is one you can throw together quickly-with easy to find ingredients.

This recipe was contributed by Luke Zahm, Viroqua Food Co-op Chef Luke Zahm

Feel free to use any vegetables in this curry! Cauliflower, yellow potatoes, etc. I also love adding chopped kale, collard or spinach in the last 1-2 minutes of cooking to incorporate greens.

I have always had reliable chefs in my life who I can call up for a tried-and-true recipe, cooking tips, kitchen-work-arounds, etc.

A slow cooker and tempered spices are key to making this tender, Indian-spiced lamb.