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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Beef shin red curry with pumpkin and eggplant

Beef shin red curry with pumpkin and eggplant
Prep time20 min
Cook time170 min
Total time190 min
Servings4
01

Ingredients

  • 4 x 300g beef shin, bone in
  • 1.3 cup red curry paste
  • 1 tbsp sunflower oil
  • 2 eschallots, thinly sliced
  • 4 cm piece ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 x 400ml can coconut milk
  • 1 ½ cups (375ml) beef stock
  • 1 lemongrass stalk, halved, bruised
  • 2 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar, finely grated
  • 350 g butternut pumpkin, peeled cut into 3cm pieces
  • 2 Japanese eggplant, cut into 3cm pieces
  • 175 g green beans, trimmed, halved, blanched
02

Step-by-step method

  1. 01
    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.
  2. 02
    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.
  3. 03
    Steam broccolini and prepare jasmine rice according to packet directions.
  4. 04
    Serve curry with broccolini and rice. Garnish with Thai basil, sliced chilli and lime wedges, if desired.
03

Chef's 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.