Cooked - Massaman Curry With Lamb Shank

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Home Pricing Community My Recipes

Massaman Curry With Lamb Shank

1.0

1 lamb shank, bone in

50ml kejap manis or GF soy sauce

1 teaspoon sea salt

100ml coconut oil

1 pot of Payst massaman or 100g massaman curry paste

20g unsalted roasted peanuts plus 5g chopped to garnish

50g palm sugar

30ml tamarind water

2 tablespoons fish sauce

1 litre vegetable stock

400ml coconut cream

150g new potatoes, halved

50g baby sweetcorn, chopped lengthways

50g pineapple, peeled and chopped into bite-sized pieces

30g raisins

50g green beans, halved

10g Thai basil

10g coriander leaves

Sesame rice crackers, crispy shallots, sliced Thai shallots, and beansprouts for garnish

Cooked jasmine rice to serve

Season the lamb shank with sea salt and kejap manis, then let it rest.
Sear the lamb in coconut oil until browned, then set aside.
Fry the massaman curry paste with peanuts, palm sugar, fish sauce, and coconut cream.
Simmer the curry with the lamb shank until tender.
Add potatoes, raisins, baby corn, pineapple, and green beans, and continue simmering.
Finish the curry with Thai basil, tamarind water, and remaining coconut cream.
Shred the lamb and serve the curry topped with peanuts, coriander, and Thai basil, along with jasmine rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 105 weeks ago

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