Beef and pumpkin curry
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.