Food & Wine Match: Beef and Pumpkin Massaman Curry & Mount Pleasant Rosehill 2013 Shiraz

This week, we bring you rich and creamy Thai Massaman curry with one of Australia’s best Shiraz wines from the Hunter Valley.

Welcome spring with Marley Spoon’s special One-Pan recipes of slow-cooked curries, soups and stews that showcase flavoursome cuts of meat for knockout dishes. Make these over the weekend and let their delicious flavours develop overnight for dinner the next day, or pop them on the stove earlier in the evening and kick back on the couch while it does its thing.








APPEARANCE: Vibrant purple
AROMA: Displays aromas of raspberry, violets and red currants, entwined with pepper and spice
FLAVOUR: Well structured, with seamless balance and length. This wine displays all the hallmarks of this unique vineyard, with immense length and perfect structure shining through



250g Beef shin
20g Roasted peanuts
Small Bunch of basil
400g Japanese pumpkin
200g Large rice noodles
120g Carrots
270ml Coconut milk
50g Massaman Curry Paste
1 x Tbs. vegetable oil
1/2 x Tsp. sea salt
125ml (1/2 cup) water


• STEP 1 Prepare beef and carrot
Cut the beef into 2cm chunks, removing any excess fat. Peel the carrot, then quarter lengthwise and cut into 1cm chunks.

• STEP 2 Brown beef

Heat the oil in a large saucepan over medium heat. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the beef and cook, turning, for 2-3 mins until browned. Season with salt.

• STEP 3 Cook curry

Add coconut milk, the water (see staples list) and carrot. Using a wooden spoon, scrape the base of the pan, then stir to combine and bring to the boil. Reduce heat to a simmer, then cover with a lid and cook for 1 hour. Meanwhile, peel pumpkin, then cut into 2cm chunks. Pick Thai basil leaves, discarding the stems. Coarsely chop the peanuts.

• STEP 4 Add pumpkin

Once beef has been cooking for 1 hour, add the pumpkin, cover with a lid and return to a simmer. Cook for a further 10-12 mins until the beef and pumpkin are tender.

• STEP 5 Soften noodles

Meanwhile, put the noodles in a large heatproof bowl and cover with boiling water. Cover bowl with a plate and stand for 8-10 mins until noodles soften, separating the noodles occasionally with a fork. Drain noodles in a colander.

• STEP 6 Get ready to serve

Stir half the Thai basil into the curry and season with salt and pepper. Divide noodles among bowls, top with the curry and scatter over the peanuts and the remaining Thai basil to serve.

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