This lamb Thai curry brings all the sweet, sour, spice and saltiness that Thai food is known for. Match that with fall off the bone Lamb shanks, for a delicious, mouth watering dish. If you love Thai flavours as much as we do this Lamb shank curry is sure to be a favourite and a great recipe for recreating a fakeaway classic. Ready to wow your taste buds, let us walk you through how to create this lamb shank red Thai curry.
Low and slow is the perfect way to cook lamb shanks. Filling your home with the amazing aromas of the East, making everyone's mouth water. This dish can be prepared early in the day, letting the heat do all the hard work for you, developing those amazing flavours. By the time this dish is ready the whole family will be waiting to eat it!
These simple ingredients lead to great flavour:
- Lamb shanks (hind quarter) - The shank is the lower cut of the leg of lamb and can be taken from the front or hind legs. The difference between the front and hind leg is the front shank may contain a part of the shoulder whereas the hind shank is just the hind leg. Most supermarkets package the lamb shank as the hind quarter or talk to your local butcher and they will sort you out with the best option.
- Red Thai curry paste - You can make your own Thai curry pastes, but there are also some amazing pastes available at your Asian store or supermarket. We highly recommend the Mae Ploy brand for it's great rounded flavour and nice kick of chilli.
- Coconut cream - choose a good quality brand.
- Kaffir lime leaves - a citrus fruit native to Southeast Asia, the leaf is a common ingredient in Thai food. These can be found in most supermarkets either fresh, frozen or in a jar. They normally come chopped up in a jar, so we recommend changing the quantity to one teaspoon.
- Palm sugar - a sweetener that comes from palm trees, its commonly used in curries and sauces and should be available from most supermarkets.
- Fish sauce - has a pungent aroma but don't let that put you off, this sauce is widely used in Thai food and adds great depth of flavour. Can be found in your local supermarket or nearest Asian store.
These ingredients not only dress your lamb shanks but add another layer of flavour and texture to your finished dish. Add them all or just your favourites:
- Red chilli
- Spring onions
- Fresh coriander
- Crispy shallots.
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How to make lamb shank Thai curry.
In a few simple steps this lamb shank curry will be cooking low and slow in the oven, letting the heat do all the hard work for you!
- Brown the lamb shanks - Place the meat in a deep cast iron dish over a high heat, brown all sides of the meat. Once done remove from the dish and set the meat aside. Drain off any excess oil from your cast iron dish.
- Create the Thai curry sauce - Place the dish back on a low heat and add the red Thai curry paste, allow this to cook off for a few minutes. Then add one time of coconut cream. Use a whisk to combine the paste and bring to a simmer. Once simmering add the second time of coconut cream and kaffir lime leaves, mix to combine ingredients. Place the lamb shanks back in the dish and bring to the boil.
- Place in the oven - Once boiling put a lid on the dish and place in a preheated 140 °C / 284°F (Fan) oven. Cook for 4 hours, until the meat is tender and just about falling off the bone.
- Balance your sauce - Once cooked remove the dish from the oven and place the lamb shanks to one side (on a dish that will collect any juices). The key to great Thai flavour is to taste and adjust. Add the palm sugar and fish sauce, mix until dissolved and taste again. The flavours should be the perfect balance of sweet, sour, spice and salt.
- And serve - Place the shanks back into the sauce and add the garnishes.
That's it your delicious, aromatic lamb Thai curry is ready to be served and enjoyed!
Cooking your lamb shanks in the Thai curry sauce, creates a great one pan meal perfect for serving straight to the table. Delicious served with a bowl of steamed jasmine rice and Asian greens. Serve the garnishes along side the main dish so everyone can add their own flavours.
How to store leftovers?
If there are any leftovers!
Lamb shank curry can be store for up to 3 days, in an airtight container in the fridge. Before storing in the fridge stripe all the meat from the bone, mix the meat through the curry sauce and discard the bones. To reheat, heat till piping hot.
Leftovers can also be frozen, again stripe the meat off the bone and store in an air tight container. If stored correctly, cooked lamb can be frozen for up to 3 months. Make sure to thaw meat then reheat till piping hot.
Ready to whip up this delicious Lamb shank red Thai curry, let's get cooking. Trust me you won't be disappointed!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Lamb shank red Thai curry
- 2 Lamb Shanks (hind quarter)
- 50 g Red Thai curry paste 1.7 oz (See note 1)
- 2 Tins Coconut cream
- 3 ea Kaffir lime leaf
- 2 tablespoon Palm sugar (grated)
- 2 tablespoon Fish sauce
Garnish with: (Optional)
- Chilli (Sliced)
- Spring onions (Sliced)
- Coriander (chopped)
- Crispy shallots
- Preheat your oven to 140 °C / 284°F (fan).
- Place a deep cast iron dish onto the stove on a high heat. Brown all sides of the lamb shanks, once browned remove from the dish and drain off any excess oil.
- Place the dish back onto a low heat and add the Thai curry paste, cook for a couple of minutes then add 1 tin of coconut cream.
- Bring to a simmer, using a whisk to stir in the paste. Once simmering add the 2nd tin of coconut cream and kaffir lime leaves, stir through.
- Then add the shanks to the sauce. Bring to the boil, place a lid on then put into the oven.
- Cook for 4 hours. The lamb shanks should be tender and just about falling off the bone.
- Once cooked remove from oven and remove the shanks from the sauce.
- Now its time to adjust the sauce. Add the grated palm sugar and fish sauce, stir through until dissolved. Taste as you adjust, you want a balance of sweet, sour, salt and spice flavours.
- Place the shanks back in the sauce and add garnishes.
- Serve with steamed jasmine rice and wok fried Asian greens.
Frequently asked questions.
The lamb shank is the lower cut of the leg and can be taken from the front or hind legs. The difference between the front and hind leg cut is the front shank may contain a part of the shoulder whereas the hind shank is just the hind leg. Due to the work the hind legs do on the animal the muscle is tasty and perfect for low and slow cooking.
Lamb shanks need to be slow cooked until they are just falling off the bone. Lamb shanks cook down to be amazingly tender and full of gelatinous flavour. Perfect for stews, curries and soups.The shank cut is very versatile and can be flavoured with what you choose to slow cook them in. Using an onion, garlic, carrot, celery with stock and red wine as your braising base is a great traditional method. We recommend cooking at 140 °C / 284°F for 4 hours, for perfect tender results.