beef curry with pumpkin

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October 30, 2012

I have half of a pumpkin sitting in the fridge for a few days, and tonight seems to be a good night to use it up ( or parts of it anyways).  When I  came across this recipe  I knew right away it will be the perfect one.

This dish is easy to make with very little chopping or cutting. The pumpkin adds a sweetness to the hot spicy red curry, which usually is a little too hot for me.  The only thing I will change is to add the pumpkin  the same time as the beef as the meat is  a bit over cooked and  too chewy.

Beef Curry with Pumpkin Recipe

Adapted from Thai Cooking Made Easy

Serves 4 | Prep Time: 8 minutes | Cook Time: 25 minutes

Ingredients:

1 1/2 tablespoons vegetable oil
1 pack (1.76 ounce/50g) red curry paste (see picture below)
4 tablespoons plus 1 1/2 cups (350ml) coconut milk
1 pound beef, sliced thinly
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1/4 teaspoon paprika powder
6 kaffir lime leaves
1 1/2 cups cubed pumpkin or Kabocha pumpkin

Method:

In a small bowl, mix together the vegetable oil, red curry paste and 4 tablespoons coconut milk. Stir-fry the red curry paste mixture in a wok over medium heat until fragrant.

Add the beef and give a quick toss. Let it cook for about 1 minute and then add in the 1 1/2 cups coconut milk, fish sauce, sugar, paprika powder and kaffir leaves. Stir to mix.

Bring to a boil and then reduce the heat. Cook for 8-10 minutes. Add the pumpkin and cook for another 4-5 minutes. Serve with rice.

source:http://rasamalaysia.com/beef-curry-with-pumpkin/2/

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