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,…