There’s been a little chill in the air, and while I’m sad to see summer in the rearview mirror, I couldn’t be happier that soup, stew, and curry season is beginning!
And we’re kicking it off with a bang: Nok Suntaranon’s Green Curry with Beef Shanks (Gaeng Kiew Waan Osso Buco).
Beef shanks are pricey, but I learned while making Ina’s osso buco that they nearly always deliver. The long, slow cooking transforms the tough cut into something incredibly tender.
This definitely isn’t a weeknight dinner. Between making the green curry paste and simmering the beef in coconut milk for four hours, it’s a bit of a project. But you’ll be rewarded with beef that melts off the bone and a spicy sauce that’ll leave you sweating.
The vibrant green color is thanks to the homemade curry paste and a little coconut blended with cilantro. There’s plenty of eggplant to soak up the flavors and the fragrant basil and lime leaves add a bit of freshness and a heavenly fragrance.
Eggplant helps make it hearty, while basil, lime leaves, and red chiles add layers of freshness, fragrance, and heat to balance all that richness.
The result is a spicy, complex dream of a curry. And if you really want to double down on the flavor, make Nok’s heavenly Green Coconut Rice. It’s absolutely worth the extra step.
Book: Kalaya’s Southern Thai Kitchen, page 127
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
Store-Bought Is Fine: coconut milk
Recipe not online.
