Ingredients
8 frenched lamb shanks½ cup Thai red curry paste
1 cup beef stock
400 ml can coconut milk
1 medium orange sweet potato, peeled and cubed
100 g green beans, sliced
400 g can baby corn spears, drained
1 medium red capsicum, thinly sliced
2 tbsp fish sauce
1 tbsp brown sugar
Description
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter