Life's Good Penang Lamb Shanks Curry


  • 1/2 cup unsalted peanuts
  • 2 tbsp tomato paste
  • 3 tbsp Life’s Good Red Curry Paste (Add Red Curry Paste to Cart)
  • 4 large lamb shanks
  • 1.5 cups beef or vegetable stock
  • 400ml can coconut milk or coconut cream
  • 2 cups total of chopped carrots, pumpkin & green beans
  • Thai basil for garnish


  1. Lightly toast peanuts in hot dry wok until golden brown then crush to very fine in food processor or mortar & pestle. Set aside.
  2. Fry Life’s Good Red Curry Paste & Tomato Paste in moderately hot wok for 2 – 5 mins until paste begins to stick to wok.
  3. Add Lamb Shanks & Peanuts & turn until Shanks are coated in paste.  Then add stock & simmer 45 mins.
  4. Following this stage you may need to add a little extra stock or water if shanks have absorbed most of the liquid.
  5. Add Pumpkin & Coconut Milk & simmer on low heat for another 30 to 45 mins until shanks are tender & juicy. This dish is best if allowed to simmer for as long as possible to allow peanuts to incorporate into sauce & shanks to become mouth-watering.
  6. 15 mins prior to serving add carrots & beans. Serve with rice & garnish with Thai Basil.


TIP! This recipe is also fantastic using chicken thigh fillet or seafood instead of lamb. Penang curry is also fabulous as a vegetarian curry.