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Pumpkin and Beef Curry – This Thai-style beef curry is amazingly delicious, with chunks of pumpkin in a mildly spicy and rich curry. SO YUMMY!
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.
Frequently Asked Questions
This recipe is 395 calories per serving.
What To Serve With Beef Curry With Pumpkin
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Beef Curry with Pumpkin
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1.76 oz (50g) red curry paste, see picture below
- 4 tablespoons coconut milk, plus 1 1/2 cups
- 1 pound (30g) 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
Instructions
- In a small bowl, mix together the vegetable oil, red curry paste, and 4 tablespoons of coconut milk. Stir-fry the mixture in a wok over medium heat until fragrant.
- Add the beef and give it a quick toss. Let it cook for about 1 minute, then add 1 1/2 cups of coconut milk, fish sauce, sugar, paprika powder, and kaffir leaves. Stir to combine.
- Bring to a boil, then reduce the heat and cook for 8-10 minutes. Add the pumpkin and cook for an additional 4-5 minutes. Serve with rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What cut of beef are you using for this recipe? Beef Curry with Pumpkin? Please advise.
Beef cubes for stews.
What type of beef did u use for the recipe.
This was really fabulous. I didn’t have k lime leaves but I added plenty of lime juice which it needed, so tasty, and super easy. thanks!
Thanks for trying out my beef curry with pumpkin recipe!
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?
Use the same amount.
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
That’s fine.