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 can (400ml) coconut milk
- 2 tbsp Massaman curry paste
- 2 medium potatoes, cubed
- 1 onion, sliced
- 1/4 cup roasted peanuts
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cinnamon stick
- 2 star anise
- 1 bay leaf
- 2 cups water
Instructions
1. Prepare the Crust:
- Heat oil in a large pot and sear lamb shanks on all sides until browned. Remove and set aside.
- In the same pot, sauté Massaman curry paste until fragrant. Add coconut milk and stir well.
- Return lamb shanks to the pot. Add potatoes, onion, peanuts, fish sauce, palm sugar, cinnamon, star anise, bay leaf, and water.
- Simmer covered for 2 hours or until lamb is tender. Adjust seasoning if needed.
- Serve hot with steamed rice.
Notes
You can customize the seasonings to taste.