Thai beef and pumpkin red curry

Thai beef and pumpkin red curry

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
1 small red chilli, finely chopped
1 garlic clove, crushed
1 small knob ginger, peeled and finely chopped
1 onion, halved and sliced
500g diced beef
2 tablespoons red curry paste
3 tablespoons light coconut milk
185ml coconut water
2 tablespoons fish sauce
1 teaspoon sugar
1kg jap or butternut pumpkin, peeled and cubed
4 kaffir lime leaves, shredded
thai basil leaves, to garnish

Method

  1. Heat the sunflower oil in a large non-stick frying pan over low–medium heat and sauté the chilli, garlic and ginger, being careful not to burn. Add the onion and stir for about 2 minutes.
  2. Turn up the heat, add the beef and cook until slightly brown. Add the curry paste (be careful as it will splatter). Stir to release the flavours and coat the beef.
  3. Add the coconut milk and coconut water, stirring well, then add the fish sauce and sugar. Turn the heat down to a simmer, cover with the lid and cook for about 10 minutes.
  4. Add the pumpkin, stir through and cook for a further 30 minutes, or until the pumpkin is cooked. Stir through the kaffir lime leaves.
  5. Garnish with some Thai basil and serve with cauliflower rice.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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