Beef Shin Red Curry With Pumpkin And Eggplant

Want tender, fall-off-the-bone beef? Try this rich, slow-cooked beef shin red curry, packed with with pumpkin and eggplant.

The ingredient of Beef Shin Red Curry With Pumpkin And Eggplant

• 4 x 300g beef shin bone in
• 1 3 cup red curry paste
• 1 tablespoon sunflower oil
• 2 eschallots thinly sliced
• 4cm piece ginger finely grated
• 2 garlic cloves crushed
• 1 x 400ml can coconut milk
• 1 1 2 cups 375ml beef stock
• 1 lemongrass stalk halved bruised
• 2 kaffir lime leaves
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar finely grated
• 350g butternut pumpkin peeled cut into 3cm pieces
• 2 japanese eggplant cut into 3cm pieces
• 175g green beans trimmed halved blanched
• juice of 1 lime
• steamed broccolini to serve
• jasmine rice to serve
• thai basil to serve
• sliced red chillies to serve
• lime wedges to serve

The Instruction of beef shin red curry with pumpkin and eggplant

• 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 tablespoon 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 u00bd 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

Nutritions of Beef Shin Red Curry With Pumpkin And Eggplant

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