Beef Curry with Pumpkin
October 28th, 2012 20 Comments

Beef Curry with Pumpkin

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Beef Curry with Pumpkin


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.

Cook’s Note:

This is the red curry paste I used for this recipe.

Beef Curry with Pumpkin

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20 comments... read them below or add one

  1. Rosa says:

    A wonderful and delicious combination! Pumpkin is great when used in curries.



  2. Have never used pumpkin in a meat curry….Quite an interesting recipe, would love to try it out………..

  3. Tom says:

    Bee, I’m not a fan of coconut milk in my curries. What could I substitute for it?

  4. Keith Haines says:

    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.

  5. Don’t have to use potatoes. :)

  6. Tess Karsevar says:

    I can’t find any Kaffir leaves, what can I substitute for this? Is it necessary to have this for this recipe?
    Thank u :-)

  7. cheryl s. says:

    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?

  8. janmaus says:

    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.

  9. Carl says:

    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.

  10. tammylevis says:

    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~ :)

  11. mustafahaimour says:

    Today our lunch was the Beef Curry with pumpkin as literally the recipe on this page, and it was our first attempt at this recipe, also the first apply of your recipes, I’d say it was pretty awesome and very tasty, it is now added to our family menu after winning the admiration of everyone, thank you.

  12. FAITH47 says:

    Hi, I would like to make this recipe “BEEF CURRY WITH PUMPKIN”, is it okay not to put kaffir lime leaves or can I just put a lemon zest instead.
    Thank you,Faith

  13. Haley says:

    If all I have is the Maesri brand cans of red curry paste, how much should I substitute? Is there a significant difference between that brand and the packet that you used here?

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