Heat the oven to 150 fan bake.
Season the shanks and then brown them in a pan on a medium heat for a few minutes. Set aside.
Slice the onion and fry in some oil for a few minutes, add the minced ginger then the curry paste and a 1/4 of the coconut milk. Stir it together until it starts to bubble.
Now pour in the rest of the coconut milk, peanut butter, stock and fish sauce. Also, stir through the chopped limes. Add the shanks back in, cover and bake for 3 hours. Turning the shanks halfway through.
When there is an hour and a half to go, mix together the flour and baking Powder. Make a well and in the spring onions and yoghurt.
Mix together until the dough is formed. Add the oil and knead for a few more minutes. Cover in glad wrap and put it in the fridge for an hour.
Get the rice cooking and set it aside.Slice the spring onion ball into 6, then roll each ball out into a a circle. Using a medium pan, fry the flatbreads until crispy on both sides.
While they are frying, put some water in a deep pan and add the choy sum and a couple of minutes and then the peas. By this point the shanks should be done, carefully spoon some of the oil off the top of the sauce.
Drain the veggies and add them to the curry.
Garnish with lots of coriander and serve with the flatbreads and rice.
