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.
Servings: 4 people
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
This is the red curry paste I used for this recipe.
Nutrition
Serving: 4people | Calories: 395kcal | Carbohydrates: 6g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 609mg | Potassium: 509mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5730IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg