Beef shin red curry with pumpkin and eggplant recipe | Australian Beef - Recipes, Cooking Tips and M

Name: Beef shin red curry with pumpkin and eggplant recipe | Australian Beef - Recipes, Cooking Tips and M
Total time: 190 min
Ingredients: 4 x 300g beef shin, bone in; ⅓ cup red curry paste; 1 tbsp sunflower oil; 2 eschallots, thinly sliced; 4cm 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; 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, jasmine rice, Thai basil, sliced red chillies and lime wedges, to serve

www.australianbeef.com.au

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Ingredients

4 x 300g beef shin, bone in
⅓ cup red curry paste
1 tbsp sunflower oil
2 eschallots, thinly sliced
4cm 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
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, jasmine rice, Thai basil, sliced red chillies and lime wedges, to serve