Place the bones into a large pot and bring to a boil in salted water. This is to clean them and get rid of any impurities.
Drain the bones once boiled and place the bones back into the pot along with the aromatics.Add just enough water to cover and simmer slowly for 3 hours.
Strain through a sieve and discard the bones and aromatics.
Soak the meat in a 2% salted brine solution for 12 hours.
Roast the cashews at 180° F or 356° F for 7 minutes and set aside to cool before chopping roughly.
Rehydrate the shiitake mushrooms if using dried before slicing finely.
Remove the meat from the brine and dry it on a kitchen towel before frying in a casserole until nicely browned before removing and setting aside.
Purée or chop the ginger and garlic very finely, then fry on medium heat in the same casserole without caramelizing.
Add the shiitake, lemongrass, and curry paste, then fry until fragrant.
Add the meat back into the casserole, followed by the lamb stock, cashews, fish sauce, palm sugar and lime leaf. If you cook something like lamb shank, then cook it at 110° C or 230° F overnight. Alternatively, simmer gently until tender.
Top up with stock or water if it gets too dry. Keep the lid on the casserole while cooking.
Once the meat is soft, add sliced carrots and Thai aubergine and cook for a few minutes until tender, before adding the green beans and bamboo shoots, followed by lime zest, juice and any final balance adjustment if needed.
Serve straight away with Thai basil and rice, or chill down for later.
Lamb bones - Any lamb bones. If you're making a chicken version, use chicken carcasses or wings. If you're making it vegan, then simply use more vegetables.
Lemongrass & Galangal - I used trimmings from making curry paste.
Meat - We use lamb shank, but you can use pork neck, pork ribs or belly, chicken things, seafood or just keep it veggie.
Stock - Use the stock of whatever protein you're using or veg stock if you make it vegan. Water will dilute the flavour.
Curry paste - It's always best to make your own Thai red curry paste, but if you're feeling lazy or just need a quick curry, then use store-bought.
Eggplants - Thai baby eggplants. If you can't find them, use regular eggplant.
Bamboo shoots - From a tin and sold in Asian supermarkets plus many others.
Green beans - Traditionally snake beans, which are like super long green beans, are used. Green beans are just fine.
Shiitake mushrooms - You can use fresh mushrooms too. Shiitake has a very deep and strong flavour, though. Just make sure to soak before use.
Palm sugar - Has a molasses flavour and comes in a tub or hard pucks. Granulated coconut sugar can also be used.
Fish sauce - Fermented condiment widely used in Thai cuisine. Available in most stores. A must for authentic Thai food. If you're making a vegan version, use soy sauce.
Storage instructionsOnce cooled down, you can store it in the fridge airtight for up to 5 days.It can also be frozen for up to 6 months.To reheat, defrost in the fridge overnight and gently reheat in the microwave or on the stove.