As I mentioned a week or so ago, I’m having a bit of a love affair with Beef shin at the moment. I can cook with it day in and day out and I’m never disappointed!
After making stews, soups and pies with it, I wondered how it would be in a curry and last night, I decided to try just that. When my husband and I was in Malaysia in 2007, we stayed in the picturesque Cameron Highlands for the first 7 days where we were treated to the most incredible food and service I’ve ever come across in my life. Everyone in the resort knew our names and I just loved how they called me “Mees Aleeedaaaa” (Miss Alida).
Long, luxurious breakfasts flowed into massages in the tranquil spa, lunches, naps and high tea’s. Their lunch buffet always included a selection of curries which were absolutely to die for. Because Malaysia is like the rainbow nation of the east (influences from both Asian countries and India) the curries were incredibly flavourful and the one that stood out the most was the Beef Penang curry (even though this is actually a Thai curry). The melt-in-your-mouth beef was coated in a spicy, salty and sweet coconut gravy and served with the fluffiest Jasmine Rice. I was in heaven!
Even though I didn’t have a recipe to work off of last night, I pretty much got the flavours spot-on and I was very impressed with myself. Of course I served this with Jasmine rice as I can’t imagine any other rice with this aromatic curry and I think a poppadom or two would’ve done just perfectly as well!
2 onions, finely chopped
3 garlic cloves, crushed
2 tsp crushed ginger
2 tbsp red curry paste
2 tins coconut cream
2 tbsp fish sauce
1.2 kg (2.65 pounds) beef shin, bones removed and meat roughly chopped
500ml (16.91 fluid ounces) water
jasmine rice, to serve
- Fry the onions, garlic and ginger in a large pot until soft and translucent.
- Add the curry paste and allow to fry for another minute.
- Add the coconut cream and fish sauce and allow to simmer for 3-5 minutes before adding the beef.
- Stir to combine everything then add the water and cover.
- Allow to simmer for 60-90 minutes until the beef is soft and tender.
- Remove the lid from the pot and allow the curry to simmer until the sauce has reduced and thickened.
- Serve with jasmine rice, fresh coriander and chopped chillies.