INGREDIENTS

• 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

METHOD / DIRECTIONS

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.