Beef Curry with Pumpkin
Adding Pumpkin chunks to the gently spicy and creamy Thai-style beef curry is a fantastic idea. SO DELICIOUS!
Pumpkins are in season right now.
Everywhere you look, there are pumpkins since Halloween is just a few days away.
Because I adore pumpkins, I often prepare pumpkin noodles, which are pretty satisfying to consume.
The most incredible mashed potatoes are made with it (try adding a little pumpkin or kabocha to your mashed potatoes, and you’ll never go back to plain potatoes again!)…
This beef curry with pumpkin is one of my favorite recipes for using Pumpkin in Thai-style curries.
Pumpkin is an excellent addition to Thai curries because of their creaminess and sweetness.
You may substitute chicken or fish for the beef in this recipe, and it will still be delicious.
I’m a big fan of adding pumpkin to red curry because the final dish is more flavorful than a typical one.
Steamed jasmine rice paired with this curry is a match made in heaven, as each spoonful is laced with chunks of sweet, pumpkiny goodness.
With only a few days left until Halloween, I’m sure many of us still have pumpkins lying around.
Take a look at this beef curry with pumpkin or this Pumpkin Rice Noodles dish. These two dishes are sure to be a hit with you.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 381 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Thai Cucumber Salad
- Pad Thai
- Thai Noodle Salad with Shrimp
- Green Papaya Salad
Ingredients
- 4 tablespoons plus 1 1/2 cups (350 ml) coconut milk
- 1 teaspoon sugar
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons fish sauce
- 1 pound (0.4 kg) beef, sliced thinly
- 6 kaffir lime leaves
- 1 pack (1.76 oz. /50g) red curry paste; see picture below
- 1 1/2 cups cubed pumpkin or Kabocha pumpkin
- 1/4 teaspoon paprika powder
Instructions
- Combine the oil, red curry paste, and 4 tablespoons of coconut milk in a small bowl and set aside. In a wok, cook the red curry paste combination until it begins to smell good.
- Quickly add the beef and mix it around. Add the 1 1/2 cups of coconut milk, fish sauce, sugar, paprika powder, and kaffir leaves and boil for another minute. To combine the ingredients, give them a good stir.
- Turn down the heat to a simmer. Cook for 8-10 minutes. Add the pumpkin and continue to simmer for another 4-5 minutes. Serve with steamed or fried rice.
Notes
- My recipe called for a red curry paste, and I used this one.