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
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 tbsp 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 ½ 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.
The flavour in the curry will intensify overnight and curry will thicken due to marrow in shin
You could substitute the beef shin for beef chuck or oxtail.
It all started when Charles Harvey Stapleton 1st moved to Sutherland in 1880, building their house where Stapleton Avenue is today. Charles became the first and only butcher in the district, opening the first Stapleton’s butcher shop in 1896.