How to cook Thai Lamb Shanks Massaman Curry

Thai Massaman Curry is a rich and flavorful Thai dish that combines Indian and Thai influences, using warm spices, coconut milk, and tender meat. Here’s how to make Thai Lamb Shanks Massaman Curry.

Thai Massaman Curry in the photo.

Ingredients:

• 4 lamb shanks
• 2 tablespoons vegetable oil (or coconut oil)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 tablespoons Massaman curry paste (adjust to taste)
• 1 can (400 ml) coconut milk
• 2 cups beef or chicken broth
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 2 tablespoons palm sugar (or brown sugar)
• 2-3 medium potatoes, peeled and cut into chunks
• 1 cup carrots, cut into chunks
• 1 cup roasted peanuts (optional)
• 2 bay leaves
• 1-2 cinnamon sticks
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Prepare the Ingredients:
   • Start by prepping all the ingredients: chop the onion, mince the garlic and ginger, and cut the vegetables.
2. Brown the Lamb Shanks:
   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb shanks and brown on all sides. Remove the shanks and set aside.
3. Sauté Aromatics:
   • In the same pot, add the chopped onion and cook until it becomes translucent. Add the minced garlic and ginger, and sauté for another minute until fragrant.
4. Add the Curry Paste:
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   • Stir in the Massaman curry paste, cooking for a couple of minutes to toast the spices and enhance their flavors.
5. Add Liquid Ingredients:
   • Pour in the coconut milk and broth, stirring well to combine with the curry paste.
6. Combine All Ingredients:
   • Return the lamb shanks to the pot. Add the fish sauce, palm sugar, potatoes, carrots, bay leaves, and cinnamon sticks. Bring the mixture to a gentle simmer.
7. Cook the Curry:
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   • Cover the pot and reduce the heat to low, allowing the curry to simmer for about 2-2.5 hours. Cook until the lamb is tender and easily pulled away from the bone. Stir occasionally and check the consistency of the sauce; you can add more broth if needed.
8. Finishing Touches:
   • Once the lamb is tender, taste the curry and adjust seasoning if necessary. If you're using peanuts, stir them in at this stage.
9. Serve:
   • Remove the bay leaves and cinnamon sticks before serving. Ladle the Massaman curry into bowls and garnish with fresh cilantro. Serve with steamed jasmine rice or naan.

Tips:

• Slow Cooker Option: You can also prepare this dish in a slow cooker. Brown the lamb shanks and sauté the aromatics, then transfer everything into the slow cooker and cook on low for 6-8 hours.
• Vegetables: Feel free to add other vegetables like bell peppers or eggplant according to your preference.
• Curry Paste: Massaman curry paste can sometimes be found in Asian grocery stores or can be made from scratch by blending spices and aromatics.