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Beef Curry with Pumpkin
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
Prep time:
Cook time:
Total Time:
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:
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.
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.
Beef Curry with Pumpkin Recipe
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.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 pack red curry paste, see picture below (1.76 ounce/50g)
- 4 tablespoons plus 1 1/2 cups coconut milk (350 ml)
- 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
Instructions
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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.
Recipe Notes
This is the red curry paste I used for this recipe.
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Tiffany Blackmon
What cut of beef are you using for this recipe? Beef Curry with Pumpkin? Please advise.
Rasa Malaysia
Beef cubes for stews.
Victoria from London
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!
Rasa Malaysia
Thanks for trying out my beef curry with pumpkin recipe!
Haley
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?
Rasa Malaysia
Use the same amount.
FAITH47
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
Rasa Malaysia
That’s fine.
mustafahaimour
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.
tammylevis
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~ :)
Carl
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.
janmaus
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.
cheryl s.
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?
Tess Karsevar
I can’t find any Kaffir leaves, what can I substitute for this? Is it necessary to have this for this recipe?
Thank u :-)
Rasa Malaysia
You can skip it but it won’t taste and smell as aromatic.
janmaus
Could I use a little grated lime peel?
Rasa Malaysia
Don’t have to use potatoes. :)
Keith Haines
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.
Rasa Malaysia
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.
Rasa Malaysia
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: https://rasamalaysia.com/jungle-curry/2/
Tom
Bee, I’m not a fan of coconut milk in my curries. What could I substitute for it?
Rasa Malaysia
You can use yoghurt or milk but I am not sure how it would taste to tell you the truth.
indugetscooking
Have never used pumpkin in a meat curry….Quite an interesting recipe, would love to try it out………..
Rosa
A wonderful and delicious combination! Pumpkin is great when used in curries.
Cheers,
Rosa