Mild beef and pumpkin red curry
A quick and easy mid-week dinner, this curry can be served simply on a bed of rice.
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|700 g||Braising beef steak|
|2 tbsp||Thai red curry paste|
|165 ml||Coconut milk|
|1¼ cups||Beef stock|
|2 tbsp||Coriander leaves|
- 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.