Mild beef and pumpkin red curry
1/9/2010
A quick and easy mid-week dinner, this curry can be served simply on a bed of rice.
Ingredients
| 700 g | Braising beef steak |
| 3 tbsp | Oil |
| 1 | Onion |
| 2 tbsp | Thai red curry paste |
| 165 ml | Coconut milk |
| 1¼ cups | Beef stock |
| 1 kg | Pumpkin |
| 2 tbsp | Coriander leaves |
Directions
- In a bowl, mix the chopped beef, cut into chunks with 2 tbsp oil until coated. Heat a large saucepan and brown beef in batches. Set aside. Add chopped onion to the pan and cook for 5 minutes until soft.
- Return the beef to the pan along with the curry paste and cook for 2 minutes. Add coconut milk and stock. Bring to the boil, then simmer gently, loosely covered for 1 hour. Add chopped, deseeded pumpkin, cut into 3 cm chunks and cook for 25 minutes more. Stir in roughly chopped coriander leaves, reserving a little to garnish.
Wine Match
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