Description
A rich and aromatic Thai-inspired curry with tender lamb shanks, potatoes, and peanuts in a creamy coconut sauce.
Ingredients
Scale
For the Crust:
- 2 lamb shanks
- 1 tbsp vegetable oil
- 1 onion, sliced
- 3 tbsp Massaman curry paste
- 400ml coconut milk
- 2 cups chicken stock
- 2 potatoes, cubed
- 1/2 cup roasted peanuts
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cinnamon stick
- 2 star anise
- 1 bay leaf
Instructions
1. Prepare the Crust:
- Heat oil in a large pot and brown lamb shanks on all sides. Remove and set aside.
- In the same pot, sauté onions until soft. Add Massaman curry paste and cook for 1 minute until fragrant.
- Return lamb shanks to the pot. Add coconut milk, chicken stock, potatoes, peanuts, fish sauce, palm sugar, cinnamon, star anise, and bay leaf.
- Simmer covered for 2 hours or until lamb is tender, stirring occasionally.
- Remove bay leaf, cinnamon, and star anise before serving. Adjust seasoning if needed.
Notes
You can customize the seasonings to taste.