Slow-cooked comfort meets bold Thai flavor. This Yellow Curry Braised Lamb Shoulder is melt-in-your-mouth delicious and ridiculously easy to prep ahead.
Thai Red Curry Meatball & Edamame Cucumber Salad Recipe
Ingredients:
Braised Lamb Shoulder
800g lamb shoulder
Salt
2 tbsp Mekhala Thai Yellow Curry Paste
1 cup water
1/2 can coconut milk
Rice
1.5 cups uncooked jasmine rice
1 cup coconut milk
2 cups water
Charred Zucchini
Zucchini
Sesame oil
Garnish
Mekhala Crispy Onions
Lime
Coriander
Method:
- Braise the Lamb: Season 800g lamb shoulder with salt. In a large pot, sear lamb until browned. Remove and set aside. In same pot, sauté 2 tbsp Mekhala Thai Yellow Curry Paste until fragrant. Return lamb, add 1 cup water and 1/2 can coconut milk. Cover and simmer for 2 hours or until tender.
- Make the Rice: Rinse 1.5 cups jasmine rice. Cook with 1 cup coconut milk + 2 cups water. Fluff and let cool.
- Char the Zucchini: Slice zucchini into rounds. Grill or pan-fry with sesame oil until charred.
- Assemble: Shred lamb, serve over coconut rice with charred zucchini and crispy onions. Garnish with lime and coriander.
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