Beef and pumpkin curry

Beef and pumpkin curry



Prep Time


Cook Time



500g Beef rump, thinly sliced

2 tbsp Oil

1-2 tbsp Thai red curry paste

1 cup Coconut cream

½ cup Beef stock

2 tsp Brown sugar

400g Butternut pumpkin, peeled, cut into small cubes

½ cup Small fresh basil leaves

1-2 tbsp Thai fried shallots (optional)

Steamed rice, to serve


  • Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set it aside. Reheat wok between each batch.
  • Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.
  • 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.
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