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Beef Curry with Pumpkin http://rasamalaysia.com/beef-curry-with-pumpkin/
October 28th, 2012 18 Comments

Beef Curry with Pumpkin

Beef Curry with Pumpkin
Beef Curry with Pumpkin pictures (3 of 4)

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.

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.

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18 comments... read them below or add one

  1. Rosa says:

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

    Cheers,

    Rosa

  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. 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 :-)

  6. 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?

  7. 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.

  8. 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.

  9. 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~ :)

  10. 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.

  11. 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

  12. Don’t have to use potatoes. :)

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