Name: Thai red curry beef and mushroom pie with green coconut sambal
Prep time: 60 min
Cook time: 285 min
Total time: 345 min
Yield: 8
Ingredients: 100 ml neutral-flavoured oil; 1.2 kg boneless Angus beef short rib, cut into 4cm pieces; 400 ml can organic coconut cream (see note); 500 ml (2 cups) chicken stock; 4 makrut lime leaves, torn; 2 tbsp fish sauce; 1 tbsp finely grated dark palm sugar (jaggery; see note); 60 gm potato starch; 200 gm Swiss brown mushrooms, halved; 2 sheets flaky pie pastry; 1 egg, lightly beaten for eggwash; RED CURRY PASTE; 1½ tsp white peppercorns; 1 tsp dry-roasted cumin seeds, plus extra for scattering; 1 tsp dry-roasted coriander seeds; 10 dried Thai long dried chillies (see note), soaked in boiling water for 10 minutes; 4 red shallots, coarsely chopped; 6 garlic cloves; 1 lemongrass stalk, white part only, thinly sliced; 4 coriander roots, scraped and cleaned; 20 gm galangal, peeled and coarsely chopped; 3 tsp Thai shrimp paste (see note); Finely grated zest of 1 makrut lime (see note); ROAST PUMPKIN PURÉE; 2 kg Kent pumpkin, peeled, cut into; 5cm pieces; 1 tbsp finely grated ginger; 2 tbsp neutral-flavoured oil; 50 gm unsalted butter, chopped; GREEN COCONUT SAMBAL

What happens when two comfort-food heavyweights share the same plate? This Thai red curry beef and mushroom pie takes the familiar pleasures of a classic pie and infuses them with the warming aromatics of a Thai curry. The result is rich, fragrant and unapologetically cosy, with a fresh green coconut sambal adding just enough brightness to keep you coming back for another slice.

Note: We recommend organic coconut cream, free of gums or thickeners. Dark palm sugar (jaggery), Thai dried chillies, Thai shrimp paste and makrut limes are available at Asian grocers. Discard only half the fat, to maintain flavour.

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Ingredients

100 ml neutral-flavoured oil

1.2 kg boneless Angus beef short rib, cut into 4cm pieces

400 ml can organic coconut cream (see note)

500 ml (2 cups) chicken stock

4 makrut lime leaves, torn

2 tbsp fish sauce

1 tbsp finely grated dark palm sugar (jaggery; see note)

60 gm potato starch

200 gm Swiss brown mushrooms, halved

2 sheets flaky pie pastry

1 egg, lightly beaten for eggwash

RED CURRY PASTE

1½ tsp white peppercorns

1 tsp dry-roasted cumin seeds, plus extra for scattering

1 tsp dry-roasted coriander seeds

10 dried Thai long dried chillies (see note), soaked in boiling water for 10 minutes

4 red shallots, coarsely chopped

6 garlic cloves

1 lemongrass stalk, white part only, thinly sliced

4 coriander roots, scraped and cleaned

20 gm galangal, peeled and coarsely chopped

3 tsp Thai shrimp paste (see note)

Finely grated zest of 1 makrut lime (see note)

ROAST PUMPKIN PURÉE

2 kg Kent pumpkin, peeled, cut into

5cm pieces

1 tbsp finely grated ginger

2 tbsp neutral-flavoured oil

50 gm unsalted butter, chopped

GREEN COCONUT SAMBAL

100 gm fresh coconut, husk removed, coarsely grated

2 red shallots, finely chopped

1-2 birdseye chillies, seeds removed, finely chopped

3 makrut lime leaves, central vein removed, finely chopped

Finely grated zest of 1 lime, plus 1 ½ tbsp juice

1 ½ cups (loosely packed) Thai herbs, such as Thai basil and coriander, finely chopped

Method

For curry paste, grind spices in a spice grinder to a fine powder. Drain chillies; reserve 80ml soaking liquid. Blend chillies, ground spices, remaining ingredients, 2 tsp salt flakes and reserved soaking water in high-speed blender to a smooth paste. Makes about 300gm; paste can be made ahead and refrigerated for 3 days.

Heat 2 tbsp oil in a large casserole over high heat. Sear beef, in batches, until browned all over (6-8 minutes). Transfer to a large plate.

Preheat oven to 140°C fan-forced. Add 2 tbsp oil to pan and reduce heat to medium-high. Add curry paste and stir-fry until fragrant (2-3 minutes). Add coconut milk, stock, lime leaves, fish sauce and sugar. Return beef and any resting juices, bring to a simmer, then cover with a cartouche followed by a lid. Transfer to oven and braise until beef is very tender (2½-3 hours). Skim half the fat from surface (discard; see note), then place casserole over low heat. Whisk potato starch and 60ml water in a jug to combine, add to curry, stirring constantly, until liquid thickens (1-2 minutes). Remove from heat and set aside to cool briefly. Discard lime leaves.

Heat remaining oil in a frying pan over high heat. Add mushrooms and stir-fry until golden (3-5 minutes). Transfer to casserole, stir to combine and set aside to cool. Transfer to a container; refrigerate overnight to chill

Preheat oven to 200°C fan-forced. Line a 24cm-diameter (base measurement), 4cm-deep cast-iron baking pan with a pastry sheet. Fill with chilled beef filling. Brush pastry edge with eggwash, top with remaining pastry sheet. Press down on edge to adhere. Trim pastry to just beyond rim of pan, then press and crimp edges together (pie can be made ahead to this stage, covered and refrigerated for up to 1 day). Cut a hole in centre (an apple corer works well.) Brush pastry top with eggwash, scatter with extra cumin seeds and place pie in freezer for 10 minutes to chill. Bake for 30 minutes.

Reduce oven temperature to 160°C fan-forced and bake until pie is deep golden and pastry is cooked through (35-45 minutes). Stand to cool slightly (20 minutes).

Meanwhile, for pumpkin purée, toss pumpkin, ginger and oil on a large baking tray lined with baking paper, season, and roast until golden and tender (45 minutes). Transfer pumpkin to a food processor with butter and process until very smooth; season. Transfer to a saucepan and set aside.

For coconut sambal, mix ingredients in a bowl to combine and season.

Heat pumpkin purée over medium heat until hot. Serve pie with pumpkin mash and coconut sambal on the side.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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