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
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
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.