Braised Lamb Shank in Green Curry

I always believe great things are meant to share. This dish was a huge hit at my West Village, NYC pop-up. Because the lamb shank is substantial in size, I always recommend this recipe for two. I love to serve this recipe with “roti bread” because it pairs so well together and the idea of dipping the bread into the curry is an experience. Most importantly, it’s hard to be enemies with someone who you’ve broken bread with. Don’t you agree? 

Serve 2 

Ingredients

1  13.5 ounce–can coconut milk

½ cup green curry paste

1 lamb shank (about 1 ¼ to 1 ½ lb)

1 tablespoon palm sugar, or to taste

1 tablespoon fish sauce, or to taste 

¼ cup Khra chai, optional 

5 Makrut lime leaves, torn 3-4 times to release their oils, to taste

½  cup Japanese eggplant, cut into about 1.5 inch thick coin or Thai eggplant*, quartered

½ cup Thai basil leaves, whole

¼ cup long Thai chili sliced thinly crosswise

Roti Paratha bread** 

Garnish idea:

Fried  or fresh Thai basil leaves

Edible flowers (as seen in picture)

In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle salt and pepper as they cook. Once browned, turn the heat off. Set aside. 

In a medium-size pot over medium-high heat, heat about 2 tablespoons of coconut milk until sizzling, add the green curry paste and cook carefully just until fragrant and the color has intensified, about 1 minute. Pour in the rest of the coconut milk. Season in fish sauce, palm sugar and bring to a boil. 

Once boiled, lower the heat, bring in the lamb shank. Add in Krachai, Makrut lime leaves, cover and  simmer in a low heat  for about 1 ½ hr. 

Once the lamb is softened, add japanese eggplants or Thai eggplant if you could find it. Cook for another 10 mins. 

Remove from heat and stir in the Thai basil and long Thai chilies.

Serve with roti flatbread. 

*Thai eggplants oxidize quickly.  My recommendation is to soak them in room temperature water with some lime or lemon juice after cutting. 

** You can find this item in many Asian grocery stores or online. Follow the instructions for heating and enjoy!

What is green curry? What makes it green? How do Thai people eat it? How can you perfect it at home? We answer all these questions and more in our latest Sabai Talk Episode. Check out these questions and more in our latest Sabai Talk Episode right here!