Lamb shank red Thai curry
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.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Notes
Note 1 - We highly recommend the Mae Ploy brand for it's great rounded flavour and nice kick of chilli.
Storage: Leftovers can be store for up to 3 days, in an airtight container in the fridge. Before storing in the fridge strip 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 strip 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.