Braised Curry Beef Shank with Potato

Why people make this dish

Curry is one of those flavors that fills the kitchen with warmth before you even take a bite. The complex blend of spices used in traditional Indian-style curry — bay leaf, mustard seed, nutmeg, cardamom, cinnamon, cloves, cumin, fennel, chili, and turmeric, among others — gives curry much of its food-therapy reputation. These aromatics are traditionally considered warming for the stomach, helpful for digestion, and supportive of appetite. Turmeric in particular has been celebrated in recent decades for its potential role in long-term brain and cognitive health. This home-style curry uses a Thai oil-based paste as a shortcut, combined with pre-cooked beef shank, fresh vegetables, and fragrant herbs — a practical weeknight dish that tastes like it took all day.

Who it suits / who should be cautious

• Well suited to people who feel cold in the abdomen, have a sluggish appetite, or simply want a warming, flavorful home meal
• The warm and spicy nature of curry means those with a hot constitution, active inflammation, or who are prone to acid reflux should eat in moderation
• If you find curry too heating or spicy, add coconut milk to the pot — it mellows the spice and adds richness

Why these ingredients (the food-therapy logic)

• Curry spices: The blend of warming aromatics is traditionally associated with promoting digestive secretions, improving appetite, and gently warming the stomach
• Turmeric (jiang huang): The golden pigment in most curries; associated in modern research with anti-inflammatory properties and potential support for brain health
• Potato (shu zai): Grounding and nourishing; supports a feeling of satiety and is easy on the stomach
• Beef shank: A protein-rich cut that is slow-braised to a tender texture; warming and nourishing
• Tomato: Adds brightness and natural acidity to balance the richness of the curry

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Braised beef shank	1 piece (~400–500 g)	Pre-cooked / braised ahead of time
Onion	1 medium	Finely chopped
Tomatoes	2	Peeled, cut into chunks
Potato	2	Peeled, cut into chunks
Carrot	Half	Peeled, cut into chunks
Green bell pepper	1/3	Cut into thick strips
Red bell pepper	1/3	Cut into thick strips
Thai oil-based curry paste	2 tablespoons	Adjust to taste
Fresh herbs (coriander or parsley)	To taste	Finely chopped, added at the end
Salt, soy sauce, Shaoxing wine	To taste	—
Oil	A little	For stir-frying

Method

1. Slice the braised beef shank into bite-sized pieces.
2. Finely chop the onion. Cut the bell peppers into thick strips. Peel and cut the tomatoes, potatoes, and carrot into chunks.
3. Heat oil in a wok or deep pan over high heat. Stir-fry the chopped onion until most of the moisture has evaporated and the onion is lightly golden.
4. Add the curry paste and stir-fry until fragrant.
5. Add the potato and carrot pieces first, stir-frying briefly, then add the bell pepper strips and tomato.
6. Finally add the beef shank pieces. Add a splash of Shaoxing wine, season to taste, and add a little water if needed.
7. Braise over medium-low heat, stirring occasionally, until the sauce thickens and coats the vegetables.
8. Scatter in the chopped herbs, let the pot come back to a boil for a moment, then serve.

Bro Niu’s tips

If you want to make this with seafood or shellfish, cook those separately first — pan-fry or briefly deep-fry them before adding to the curry sauce, so the seafood stays tender rather than turning rubbery. For meat, it is best to braise it before adding it to the curry so it holds its shape. And if you find the curry too spicy or drying, stir in some coconut milk — it brings everything into beautiful balance.

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Published November 6, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.