This vibrant, rich curry works very well with lamb, but any beef or pork would also do. Shanks, ribs, and/or shoulder are great slow cooking cuts for this recipe. The slow, gentle simmering will concentrate the flavor while the meat becomes fork tender.
DIFFICULTY: Easy
PREP TIME: 15 minutes
COOK TIME: 60 - 180 minutes (depends on cut)
FEEDS: 6 - 8 depending on how many other dishes are served with the meal
INGREDIENTS:
- 2-3 lbs lamb shank or shoulder
- 1/2 cup yellow curry paste
- 2 tsp turmeric powder
- 1/4 cup avocado oil
- 12 oz coconut milk
- 1/4 cup fish sauce
- Water as needed
- 1/4 cup brown sugar
- 1 lb carrots (peeled and cut into 2" chunks)
- 1 lb yukon gold potatoes (skin on, cut into 2" chunks)
- 2 large shallots, small dice
- 1 bunch fresh basil (optional)
- Salt and pepper for seasoning to taste
STEP 1: PREPARE THE MEAT
Season your meat with 2 T curry paste and 1 T fish sauce. Let sit with seasoning for 4-6 hours or overnight (refrigerated) if possible.
STEP 2: BROWN THE MEAT
In a medium to large pot, sear the seasoned meat in the avocado oil on medium to high heat, browning all sides. Remove the meat from pot, lower heat, and add in the remaining curry paste. Toast for 3-4 minutes until very fragrant. Add shallots and cook another 2 - 3 minutes until they soften.
STEP 3: START THE BRAISE
Add the coconut milk, coconut cream, remaining fish sauce, and brown sugar. Add the meat back to the pot and bring to a light boil, then reduce heat to a low simmer. Cook for 30-60 minutes.
STEP 4: ADD WATER AND COOK MEAT UNTIL TENDER
As the braise cooks and the liquid reduces, add 1/4 cup of water as needed to keep enough simmering liquid on the meat. Let the meat cook until it becomes just about fork tender, where you can insert a fork and it lets go easily.
STEP 5: COOK VEGETABLES AND FINISH CURRY
Once the meat is just about done cooking, add the carrots and potatoes and cook until they are fork tender. Stir in the turmeric powder and top with fresh basil leaves. Tasting for seasoning and adjust to your liking. Best enjoyed with steamed Jasmine rice and your choice of chili sauce to liven it up!
