Home-Style Dishes
Braised Curry Beef Shank with Potato
traditionally used to warm the stomach and stimulate appetite
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.
Method
- Slice the braised beef shank into bite-sized pieces.
- Finely chop the onion. Cut the bell peppers into thick strips. Peel and cut the tomatoes, potatoes, and carrot into chunks.
- 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.
- Add the curry paste and stir-fry until fragrant.
- Add the potato and carrot pieces first, stir-frying briefly, then add the bell pepper strips and tomato.
- Finally add the beef shank pieces. Add a splash of Shaoxing wine, season to taste, and add a little water if needed.
- Braise over medium-low heat, stirring occasionally, until the sauce thickens and coats the vegetables.
- Scatter in the chopped herbs, let the pot come back to a boil for a moment, then serve.
Nourilo’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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