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!).
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.
How Many Calories Per Serving?
This recipe is only 381 calories per serving.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
- 1 1/2 tablespoons vegetable oil
- 1 pack (1.76 oz. /50g) red curry paste, see picture below
- 4 tablespoons plus 1 1/2 cups (350 ml) coconut milk
- 1 pound (0.4 kg) 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.
This is the red curry paste I used for this recipe.
Serving Size4 people
Amount Per Serving Calories 381Total Fat 31gSaturated Fat 15gUnsaturated Fat 0gCholesterol 80mgSodium 608mgCarbohydrates 4gSugar 2gProtein 20g