Massaman Curry Lamb Shank

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is more widely available and less expensive.

lamb shanks

🥗Healthier: chicken thighs

💰Cheaper: beef shanks

Chicken thighs are lower in fat and cost less.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free and cheaper.

Heat oil in a large pot over medium heat until shimmering.

Add lamb shanks and sear until browned on all sides, about 5-7 minutes.

Remove lamb shanks and set aside.

In the same pot, add onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in massaman curry paste and cook for 1-2 minutes to release flavors.

Pour in coconut milk and bring to a simmer, scraping up any browned bits from the bottom.

Return lamb shanks to the pot and add fish sauce, brown sugar, cinnamon stick, and bay leaves.

Cover and simmer on low heat for 2-3 hours until lamb is tender and falling off the bone.

Add potatoes and carrots; cook for an additional 30-40 minutes until vegetables are tender.

Stir in lime juice and peanuts just before serving.

Serve hot over rice, garnished with fresh herbs if desired.

Cooking Techniques

Spice Level:

Allergens