Recipe
Beef shin red curry with pumpkin and eggplant
- Serves 4
- Prep Time 20 mins
- Cooking Time 170mins
Ingredients
- Serves 4
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Method
- In a large snap lock bag or shallow glass bowl place the beef and curry paste. Rub to coat and marinate in the fridge for 30 minutes or overnight, if time allows.
- Heat the oil in a large ovenproof casserole dish over medium heat and cook the eschallots, garlic and ginger for 1 to 2 minutes until slightly softened. Add the beef and cook for 3 to 4 minutes or until seared. Add the coconut milk, stock, lemongrass, kaffir lime, 1 tbsp fish sauce and palm sugar and bring to the boil. Reduce to a low simmer, cover surface with a circle of baking paper and cover with a lid or foil. Gently braise for 2 to 2 ½ hours or until meat is tender and falling off the bone.
- Add the pumpkin and eggplant to the curry with 20 minutes cooking time remaining, removing lid. Remove from heat and stir through the beans, remaining fish sauce and lime juice.
- Steam broccolini and prepare jasmine rice according to packet directions.
- Serve curry with broccolini and rice. Garnish with Thai basil, sliced chilli and lime wedges, if desired.
Tips
- The flavour in the curry will intensify overnight and curry will thicken due to marrow in shin
- You could substitute the beef shin for beef chuck or oxtail.