.png)
.png)
Beef & Pumpkin Curry
SERVES: 4 • TOTAL TIME: 25 MINUTES
Ingredients:
500g beef rump, thinly sliced
2 tbsp oil
1–2 tbsp Thai red curry paste
1 cup coconut cream
½ cup beef stock
2 tsp brown sugar
400g butternut pumpkin, peeled, cut into small cubes
½ cup small fresh basil leaves
1–2 tbsp Thai fried shallots (optional)
Steamed rice, to serve
Directions:
Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir–fry the Beef in three batches, and set it aside. Reheat wok between each batch.
Reheat the wok, add remaining oil, add the curry paste, stir–fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5–8 minutes or until pumpkin is tender.
Return the Beef to the wok and simmer for 1–2 minutes. Do not let the mixture boil.
Remove from heat and sprinkle with basil leaves and fried shallots to serve. Accompany with rice.