Beef

Thai-style beef shin curry

Name: Thai-style beef curry recipe
Yield: 4
Ingredients: 40.00 ml coconut or vegetable oil; 800g trimmed beef shin meat, cut into 3cm pieces; 600g butternut pumpkin, peeled, cut into 7cm pieces; 400ml can coconut cream; 250ml chicken stock; 4 makrut lime leaves, crushed; 2 long red chillies, split in half lengthways; 60ml fish sauce; 40.00 ml palm sugar, plus extra to taste; 1/2 bunch snake beans, cut into rough 5cm pieces; Juice of 1 lime, or to taste, plus extra wedges to serve; Steamed jasmine rice, Thai basil, coriander leaves and crispy fried shallots, to serve; 6 long green chillies, seeds removed or left in (depending on how much spice you like); 50g galangal, peeled, chopped (use ginger if galangal is unavailable); 2 lemongrass stalks, tender white part only, finely chopped; 1 tsp finely grated lime zest; 2 coriander roots, soaked in water to remove grit, drained, finely chopped; 15g turmeric, peeled, chopped, or 1 tsp ground turmeric; 3 eschalots, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 tsp shrimp paste

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 14, 2023

“Beef shin is a highly worked muscle and I think it’s perfect for a curry, because when you slow-cook it, it becomes tender and absolutely delicious.” – Matt Moran

2 tbs coconut or vegetable oil
800g trimmed beef shin meat, cut into 3cm pieces
600g butternut pumpkin, peeled, cut into 7cm pieces
400ml can coconut cream
1 cup (250ml) chicken stock or water
4 makrut lime leaves, crushed
2 long red chillies, split in half lengthways
1/4 cup (60ml) fish sauce, plus extra to taste
2 tbs palm sugar, plus extra to taste
1/2 bunch snake beans, cut into rough 5cm pieces
Juice of 1 lime, or to taste, plus extra wedges to serve
Steamed jasmine rice, Thai basil, coriander leaves and crispy fried shallots, to serve

Green curry paste

6 long green chillies, seeds removed or left in (depending on how much spice you like)
50g galangal, peeled, chopped (use ginger if galangal is unavailable)
2 lemongrass stalks, tender white part only, finely chopped
1 tsp finely grated lime zest
2 coriander roots, soaked in water to remove grit, drained, finely chopped
15g turmeric, peeled, chopped, or 1 tsp ground turmeric
3 eschalots, coarsely chopped
2 garlic cloves, coarsely chopped
1 tsp shrimp paste

Method

1.

For the curry paste, whiz all ingredients in a food processor until a smooth paste, adding 2-3 tsp water if required. Heat half the oil in a large saucepan over medium-high heat. Brown beef, in 2 batches, turning occasionally, for 4 minutes or until beef is golden brown on all sides. Transfer to a plate.
2.

Heat remaining oil in pan, add the pumpkin and cook, turning occasionally, for 1-2 minutes until starting to turn light golden on all sides. Set aside. Reduce heat to medium, add half the coconut cream and cook, stirring occasionally, for 4-5 minutes until cream starts to separate. Add curry paste and cook, stirring occasionally, for 6 minutes or until aromatic and starting to look dry. Stir in remaining coconut cream, then stock, lime leaves, red chilli, fish sauce and sugar, then the beef and pumpkin. Cover and bring to a simmer, then reduce heat to medium-low and simmer gently, stirring occasionally, for 2 hours or until beef is very tender and sauce thickens.
3.

Add beans and simmer, covered, for 4 minutes or until just cooked through. Remove pan from heat and stir in lime juice. Taste and adjust seasonings to balance flavours – it should taste spicy, sour, salty and sweet. Add a little extra lime juice, fish sauce or sugar to taste.
4.

Spoon curry over steamed rice and scatter with Thai basil, coriander and crispy shallots. Serve with extra lime wedges alongside.