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Beef shin red curry with pumpkin and eggplant

Serves

4

Prep Time

20

Cook Time

170

Ingredients

4 x 300 gbeef shin, bone in
1/3 cupred curry paste
1 tbspsunflower oil
2eschallots, thinly sliced
4 cmpiece ginger, finely grated
2garlic cloves, crushed
1 x 400 mlcan coconut milk
1 ½ cups (375ml)beef stock
1lemongrass stalk, halved, bruised
2kaffir lime leaves
2 tbspfish sauce
1 tbsppalm sugar, finely grated
350 gbutternut pumpkin, peeled cut into 3cm pieces
2Japanese eggplant, cut into 3cm pieces
175 ggreen beans, trimmed, halved, blanched
Juice of 1 lime
Steamed broccolini, jasmine rice, Thai basil, sliced red chillies and lime wedges, to serve

Method

1In 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.
2Heat 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.
3Add 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.
4Steam broccolini and prepare jasmine rice according to packet directions.
5Serve 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.
Thai apple eggplants would be great in the curry and for a healthier option you could substitute jasmine rice with brown rice.
Slow cooker directions:
Prepare beef shin as per original recipe up to stage 2 when you will transfer everything into the base of the slow cooker – depending on the slow cooker, you may be able to brown the meat and vegetables off in the base on the stovetop.
Cook beef in slow cooker for 3 to 4 hours on high setting or 6 to10 hours on low setting, or until beef is tender and falling off the bone.

Recipe suggessions based on what you have in your fridge.

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