This curry perfectly marries classic Thai flavours with the popular lamb shanks. Combining Knorr Thai Red Curry Paste and Knorr Coconut Milk Powder makes for an easy sauce in which to slow cook the shanks, then add in whatever vegetables you like for a dish that provides interest and variety to your menu.
Ingredients
Method
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Water 1.5 l
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Lamb shanks, trimmed 10 x
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Butternut pumpkin, diced 300 g
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Yellow squash, diced 250 g
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Green beans, trimmed and halved 150 g
Serving Suggestion
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Steamed rice, to serve
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Lime wedges, to serve
Preparation
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Method
- Combine Knorr Thai Red Curry Paste, water and Knorr Coconut Milk Powder in a large baking tray. Add lamb shanks and cook, covered, in a combi oven at 150°C for 3 hours until tender.
- Add vegetables to shanks and cook uncovered for further 20 minutes.
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Serving Suggestion
- Serve lamb shanks and curry sauce accompanied with steamed rice and lime wedges.
