Method:

1. 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.
2. 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.
3. 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.
4. Steam broccolini and prepare jasmine rice according to packet directions.
5. Serve curry with broccolini and rice. Garnish with Thai basil, sliced chilli and lime wedges, if desired.