Beef shin red curry with pumpkin and eggplant
Ingredients
Simple ingredients, wonderful result.
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
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.
- 02
Step 2
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.
- 03
Step 3
Steam broccolini and prepare jasmine rice according to packet directions.
- 04
Step 4
Serve curry with broccolini and rice. Garnish with Thai basil, sliced chilli and lime wedges, if desired.
Tips
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The flavour in the curry will intensify overnight and curry will thicken due to marrow in shin
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You could substitute the beef shin for beef chuck or oxtail.
