Thai Red Curry Lamb Shanks
30M
3H
- Makes 4
- 4 lamb shanks
- 2 tablespoons vegetable oil
- 1 can (14 oz) coconut milk
- 3 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 stalk lemongrass, bruised
- 4 kaffir lime leaves
- 1 small Thai eggplant, cut into chunks
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 2 Thai chilies, sliced (optional for extra heat)
- Salt to taste
- Preheat your oven to 325°F (160°C).
- In a large oven-proof pot, heat the vegetable oil over medium-high heat. Season the lamb shanks with salt and brown them on all sides. Remove the shanks and set aside.
- In the same pot, add the Thai red curry paste and cook for 2 minutes until fragrant. Pour in the coconut milk, stirring to combine with the curry paste.
- Add the fish sauce, palm sugar, lemongrass, and kaffir lime leaves to the pot. Stir well.
- Return the lamb shanks to the pot, ensuring they are mostly submerged in the sauce. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for about 2 hours, turning the shanks occasionally.
- After 2 hours, add the Thai eggplant and red bell pepper to the pot. Continue cooking for another 30 minutes, or until the lamb is very tender and falling off the bone.
- Remove the pot from the oven. Stir in the Thai basil leaves and Thai chilies, if using. Adjust seasoning with salt if needed.
- Serve the lamb shanks hot, garnished with additional Thai basil, and accompanied by jasmine rice.
Thai Red Curry Lamb Shanks: A Fusion of Flavors and Tradition
History
The Thai Red Curry Lamb Shanks dish is a delightful fusion of Thai culinary traditions and the hearty flavors of lamb, a meat more commonly associated with Western cuisines. Thai cuisine, known for its bold flavors and aromatic spices, has a rich history that dates back centuries. The use of curry in Thai cooking can be traced back to the influence of Indian traders who introduced spices and curry techniques to the region. Over time, Thai cooks adapted these influences, creating unique curry pastes like the red curry used in this dish. The incorporation of lamb shanks, however, is a more modern twist, reflecting the global exchange of culinary ideas and the adaptability of Thai cuisine to incorporate new ingredients.
Taste Profile
Thai Red Curry Lamb Shanks offer a complex and harmonious taste profile that is both rich and invigorating. The dish starts with the tender, slow-cooked lamb shanks, which provide a deep, savory base. The red curry sauce, made from a blend of red chili peppers, garlic, lemongrass, galangal, and kaffir lime leaves, adds a spicy and aromatic dimension. The heat from the chilies is balanced by the creaminess of coconut milk, creating a luxurious texture. Additional flavors such as fish sauce and palm sugar contribute to the dish’s umami and sweetness, respectively, resulting in a well-rounded and satisfying meal.
Cultural Significance
In Thai cuisine, curries hold a special place, often served during celebrations and family gatherings. The Thai Red Curry Lamb Shanks, while a modern adaptation, embodies the essence of Thai culinary philosophy, which emphasizes balance and harmony of flavors. The use of red curry paste, a staple in Thai kitchens, signifies the importance of homemade ingredients and the art of blending spices. Although lamb is not traditionally a common protein in Thai dishes, its inclusion in this recipe highlights the evolving nature of Thai cuisine and its openness to global influences. This dish not only showcases the versatility of Thai flavors but also serves as a bridge between cultures, making it a perfect choice for a special dinner that celebrates both tradition and innovation.
