Thai Red Curry Lamb Shanks Recipe
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Thai Red Curry Lamb Shanks

Thai Red Curry Lamb Shanks – Recipe

This curry perfectly marries classic Thai flavours with the resident favourite of lamb shanks. The combination of KNORR Thai Red Curry Paste and KNORR Thai Coconut Milk Powder makes for a quick and easy sauce in which to slow-cook the shanks. Then add whatever vegetables you like for a dish that adds interest and variety to your menu.

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Ingredients per serve

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What you need

This curry perfectly marries classic Thai flavours with the resident favourite of lamb shanks. The combination of KNORR Thai Red Curry Paste and KNORR Thai Coconut Milk Powder makes for a quick and easy sauce in which to slow-cook the shanks. Then add whatever vegetables you like for a dish that adds interest and variety to your menu.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Curry Lamb Shanks

    • Combine KNORR Thai Red Curry Paste and KNORR Thai Coconut Milk Powder with water (1.5 l per 10 serves) in a large baking tray.
    • Add in the lamb shanks, cover, and cook in a combi oven at 150°C for 3 hours or until tender.
    • Add in the pumpkin, squash, and green beans. Cook uncovered for a further 20 minutes.

  3. To Serve

    • Plate the lamb shanks and curry sauce, accompanied with rice and lime wedges.
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