Slow Cooker Massaman Lamb Shank Curry

Prep time: 5 minutes  

Cooking time: 6-8 hours  

Serves: 4 

Ingredients:

  • 1 tbsp cooking oil  

  • 1 can Massaman curry paste 114g (Maesri) 

  • 1 can coconut milk 400g  

  • 500ml chicken stock  

  • 1 tbsp palm sugar 

  • 1 tbsp fish sauce  

  • ½ bunch coriander, finely chopped + whole leaves for garnishing  

  • 5 chat potatoes, cut into quarters 

  • 4 Thai eggplants, cut in halves  

  • 4 lamb shanks  

  • 2 cups jasmine rice 

  • 1 lime  

  • 2 birds eye chillies, finely sliced (optional) 

Method:

  1. In a slow cooker (if this has a searing function, if not, do this step on a saucepan and then add the sauce to a slow cooker), stir fry the Massaman paste with the cooking oil for one minute.  

  1. Add the coconut milk and bring to the boil. Cook for 2 mins and add the chicken stock. Bring to the boil. 

  1. Add the sugar and the fish sauce, simmer for 3 minutes.  

  1. Add the shanks, chopped coriander, potatoes, eggplant and turn to slow cook for at least 6 – 8 hours on slow setting.   

  1. Cook the rice as per packet instructions one hour before serving.  

  1. Once the shanks are ready, add the juice of 1 lime, mix through and serve hot with jasmine rice  

  1. Garnish with coriander leaves and sliced chillies if desired. 

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Ingredients for Slow Cooker Massaman Lamb Shank Curry