Braised lamb shanks in red curry sauce with green peppercorns, snake beans and krachai from The Spirit House: Thai Cooking by Helen Brierty and Annette Fear

  • shrimp paste
  • basil
  • coconut milk
  • coriander seeds
  • fish sauce
  • galangal
  • garlic
  • kaffir lime leaves
  • lamb shanks
  • lemongrass
  • limes
  • mace
  • red onions
  • green peppercorns
  • white peppercorns
  • vegetable oil
  • chicken stock
  • cumin seeds
  • snake beans
  • red shallots
  • dried red chillies
  • krachai
  • coriander roots
  • baby sweetcorn
  • light palm sugar
  • long red chillies
  • coriander sprigs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eurydice on June 29, 2012

    Really unctuous, succulent and yummy way to cook shanks. I used about a quarter of the coconut milk and the sugar specified though.

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