Beef and Pumpkin Curry

Serves: 4
Ready In: 25 minutes
Method:
  1. Add half the oil to the Beef and mix well. 
  2. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set aside. Reheat wok between each batch.
  3. Add remaining oil and the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. 
  4. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.
  5. Return the Beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.
Ingredients:
  • 500g beef rump, thinly sliced
  • 2 tbsp oil
  • 1-2 tbsp Thai red curry paste
  • 1 cup coconut cream
  • 1/2 cup beef stock
  • 2 tsp brown sugar
  • 400g butternut pumpkin, peeled, cut into small cubes
  • 1/2 cup small fresh basil leaves
  • 1-2 tbsp Thai fried shallots (optional)
  • Steamed rice, to serve

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