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This is the season of pumpkins. Everywhere you turn to, you see pumpkins as everyone is gearing up for Halloween in a few days.
I love pumpkins, I use it to make pumpkin noodles, which is rather delicious. I also use it to make the best mashed potatoes (try adding a little pumpkin or kabocha to your mashed potatoes and you will never go back to plain potatoes!). But one of my favorite ways to use pumpkin is to add it to curries, especially Thai-style curries, such as this beef curry with pumpkin.
Thai curries are usually creamier and sweeter and hence pumpkin is great as an ingredient. This recipe is made with beef, but you can always use chicken or seafood, and it will work equally well. I personally love the addition of pumpkin into red curry, as the end result is so much more interesting than a regular and plain curry. As the cooking process breaks down the pumpkin pieces, every scoop of this curry is laced with pieces of sweet pumpkin, which goes extremely well with the fragrant steamed jasmine rice.
As Halloween will soon be over in a few days, I am sure many of will have leftover pumpkins. Try this beef curry with pumpkin recipe, or pumpkin rice noodles. I bet you will love the two recipes.
(Click Page 2 for the Beef Curry with Pumpkin Recipe)
Pages: 1 2
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A wonderful and delicious combination! Pumpkin is great when used in curries.
Cheers,
Rosa
Have never used pumpkin in a meat curry….Quite an interesting recipe, would love to try it out………..
Bee, I’m not a fan of coconut milk in my curries. What could I substitute for it?
You can use yoghurt or milk but I am not sure how it would taste to tell you the truth.
Just a quick question on rhizome. Is it a particular root or a group of Thai spices? When you state it in a recipe, what exactly do you mean? I have made several of your recipes and they have all been excellent! Thank you.
Hi Keith, it’s called krachai in Thai or lesser ginger in English. It’s hard to find so it’s optional if you can’t find it.
Hi Keith I think you left the comment in the wrong post. You don’t need rhizome in this recipe. I think you were thinking of Jungle Curry: http://rasamalaysia.com/jungle-curry/2/
Love the idea of using sweet pumpkin to balance out the curry paste.
Don’t have to use potatoes. :)
I can’t find any Kaffir leaves, what can I substitute for this? Is it necessary to have this for this recipe?
Thank u :-)
You can skip it but it won’t taste and smell as aromatic.
Could I use a little grated lime peel?
This recipe looks great but, I have a few questions.
Which cut of beef would be the best for this recipe and, how thinly should the beef be sliced and how large are those slices?
About the pumpkin, )I’ll be using the Kabocha too) it would seem that 4-5 minutes of cooking time would not be enough time to cook it through. Are you roasting off the squash before putting it into the pan? And, are the cubes about 1-2 inches in size?
When I lived in the middle east, many folks there referred to hubbard squash as pumpkin, so I assumed that most Asian recipes that called for pumpkin actually used what we in the US call winter squashes. Kabocha, often called Japanese pumpkin is my favorite of the squashes, but butternut or acorn are the easiest to find here in the US.
Fantastic site , really glad I discovered it.
Ive passed it on to family & friends who like thai food & its a winner…
Pictures & instructions are 100% spot on and easy to follow.
Fantastic thanks Carl.
Wow,beef cook with pumpkin sound strange for me! Normally I will cook with potatoes only, however I m gonna try it tonight! Thanks for sharing~ :)