Thai lamb red curry - a delicious spicy lamb coconut curry

Serves

Prep Time

Cook Time

120

Ingredients

8 Frenched Lamb shanks

1 tblsp Peanut oil

1/2 cup Red curry paste

3/4 cup Beef stock

400 ml Can coconut milk

300 g Cubed orange sweet potato

2 cups Sliced vegetables (eg green beans, baby corn, capsicum)

2 tblsp Fish sauce

1 tblsp Brown or palm sugar

Preheat oven to 180ºC. Heat oil in a frypan, brown the Lamb shanks then place in an oven proof baking dish. Add curry paste to frypan and cook for a minute.
Stir through the stock, coconut milk and sweet potato and bring to the boil. Spoon over the Lamb shanks.
Cover tightly, bake for 1 - 2 hours or until tender. Add vegetables, fish sauce and palm sugar for the last 30 minutes of cooking.

Serve with jasmine rice and garnish with thinly sliced fresh chilli, Kaffir lime leaves and coriander.