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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