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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.
Cook’s Note:
This is the red curry paste I used for this recipe.
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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~ :)