August 20, 2018

Beef Shin Red Curry with Eggplant and Pumpkin

Preparation: 20 minutes | Cooking: 170 minutes | Serves: 4

This is red curry with a delicious beefy twist. Perfect for a comforting meal while the nights are still on the cold side! This tasty recipe is brought to you by Australian Beef, where you can find heaps of delicious recipes and great information about the greatest meat on earth.


  • 4 x 300g beef shin
  • Bone in⅓ 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
  • To serve: steamed broccolini, jasmine rice, Thai basil, sliced red chillies and lime wedges


  1. Put beef and curry paste in a large snap-lock bag/shallow glass bowl. Rub to coat and marinate in fridge for 30 minutes or overnight.
  2. Heat 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 3-4 minutes or until seared (i.e. browned on the outside).
  3. Add the coconut milk, stock, lemongrass, kaffir lime, 1 tbsp fish sauce and palm sugar, 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.
  4. Add the pumpkin and eggplant with 20 minutes cooking time remaining – don’t put the lid back on.
  5. Remove from heat and stir through the beans, remaining fish sauce and lime juice.
  6. Steam broccolini and prepare jasmine rice according to packet directions.
  7. Serve curry with broccolini and rice. Garnish with Thai basil, sliced chilli and lime wedges.


  • If you’d like extra intense flavour and extra thick consistency, cook this recipe the night before!
  • Can’t see beef shin in the meat aisle? You can also use beef chuck or oxtail.


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