Nok Suntaranon’s Green Curry with Beef Shanks

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,…

Commenting on Bubbles has been removed. Why? If you want to talk about this post, write to the author, use the comments on their blog if it has them, or reply with a "RE:" post on your own blog. Suggestions? feedback@bubbles.town