Beef Cheek Red Curry

A perfect mid-winter warmer, that you will want to keep cooking time and time again. The addition of fresh makrut lime leaves lifts the meal to perfection with its intense citrus fragrance.

kaffir lime leaves
Beef Cheek Red Curry

Serves 4

Ingredients
  • 400-500g beef cheek
  • ½ jar red curry paste
  • 1 tin coconut cream
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken stock
  • 250g mushrooms, quartered 
  • 1 broccoli, cut into florets
  • 3 fresh Makrut Lime leaves
  • Coriander or Thai basil leaves to serve
  • Jasmine rice and/or roti to serve 


 

Method
  1. Preheat the oven to 150 deg.
  2. Place beef cheek in a large ovenproof casserole dish. Cover beef cheek with ½ jar red curry paste. 
  3. Add in coconut cream, fish sauce, brown sugar, and chicken stock. Place lid on dish and put in the oven for 3 hours. 
  4. After 3 hours, remove lid and add in mushrooms, broccoli, and makrut lime leaves. Return lid and place back in the oven for 30 minutes. (Add a splash more liquid if necessary.) 
  5. Remove dish from oven and remove beef cheek from dish. 
  6. Gently shred beef cheek with two forks and return to dish. 
  7. Remove makrut lime leaves and discard.
  8. Serve garnished with lashings of coriander or Thai basil leaves alongside jasmine rice and/or roti. Enjoy! 

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