Green Curry with Braised Beef Shank
Ingredients:
- 1 KgBeef Shank, 3 cm cubes
- 30 mlCanola Oil
- 2Red Pepper, julienned
- 1Red Finger Chili, finely chopped
- 200 gCoconut Cream
- 400 mlCoconut Milk
- 75 gGreen Curry Paste
- 500 mlChicken Stock
- 60 mlWhite Wine
- 45 gBrown Splenda
- 15 mlFish Sauce
- 200 mlBamboo Shoots
- 20 gBasil Leaves, finely chopped
- 6 gSalt
- 3 gPepper
- 4Dried lime Leaves, ground
- 3Dundicut Chilies, ground
Method:
- In a sauce pan, on medium high heat add Beef, (careful not to overcrowd), lightly season with Salt, Pepper, and Garlic Plus. Saute for 3 minutes, turn, saute 3 more minutes.
- Reduce heat to low.
- Add Coconut Cream, Curry Paste, and Chilies, saute for 2 minutes. Deglaze to pan with Wine, allow Wine to reduce.
- Add Beef to an Instant Pot. Add Coconut Milk, Salt, and Pepper, mix well.
- Add enough Stock to completely cover the Beef. Pressure cook for 40 minutes.
- Set the Instant pot to to saute, then add Lime Leaves, Splenda, Red Peppers, and Fish Sauce, bring to a boil. When the Curry boils, add the Bamboo, simmer for 5 minutes so they absorb the Curry. Remove from the heat Add in Basil, mix well.
- Serve with Basmati Rice.