THAI GREEN CURRY W/BEEF SHANK

This recipe is inspired by Nok Suntaranon's "Gaeng Kiew Waan Osso Buco" recipe. It's made with my family's green curry paste and I omit the turmeric as well as add fresh ground corriander seeds. This recipe is a personal favorite and I hope you enjoy!

What Snookie Uses:

Ingredients:

2 lbs beef shank
1 tsp kosher salt
2 16oz cans coconut milk
fresh ground black pepper
1 cup green curry paste
3 tbsp palm sugar
fresh ground white pepper
1 tsp ground corriander seed
2 chinese eggplants
3 tbsp fish sauce
1 cup, packed cilantro
1 16oz can coconut cream
thai basil
thai red chilis

Instructions:

1. Cut off any excess fat from the beef shank. Add to a large pot with the coconut milk.

2. Bring to a boil, then reduce to a simmer. Let simmer for 4 hours on low heat.

3. Once meat is tender, remove from the coconut milk. Strain the coconut milk so that it is a clean broth.

4. Add curry paste to pot with a cup of the coconut broth. Cook until simmering.

5. Add the remaining coconut broth, bring to a simmer. Meanwhile, take the meat off the bone and cut into small pieces. Add back to the broth.]

6. Simmer for 30 minutes. Add eggplant, corriander, and pepper. Cook until eggplant is tender.

7. Add fish sauce and palm sugar. Cook until palm sugar is dissolved.

8. In a food processor combine coconut cream and cilantro. Add to the curry.

9. Finish off by adding chilis and basil. Serve alongside coconut rice. Enjoy!