Lamb Shank Braised With Green Curry And Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon chopped fresh galangal

½ cup fresh peas

2 fresh green Thai chiles

2 shallots , chopped

1 cup fresh cilantro stems

¼ cup nam pla (Thai fish sauce )

4 lamb shanks

2 garlic cloves, chopped

1 teaspoon cumin seeds, toasted

3 tablespoons extra virgin olive oil

2 tablespoons sugar

2 kaffir lime leaves

One 1-inch piece fresh galangal , sliced

2 lemongrass stalks, trimmed and chopped

1½ cups coconut milk

½ cup fresh fava beans

2 cups chicken stock , preferably homemade or canned low-sodium broth

12 baby turnips , peeled

1 lemongrass stalk, trimmed, smashed, and cut into 2-inch pieces

2 fresh green Thai chiles , seeded and minced

1 teaspoon belacan, or dried shrimp

2 Thai eggplants , trimmed and cut into chunks

4 scallions , trimmed and julienned

1 tablespoon unsalted butter

1¼ cups fresh cilantro leaves, plus sprigs for garnish

12 baby carrots , peeled

2 lime leaves , chopped

1 onion , sliced

Salt and freshly ground black pepper

2 fresh green finger chiles , seeded and minced

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