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I would have given this a much higher rating if it were not for the lime zest. I couldn't find the kaffir lime leaves, so I used lime zest (as recommended) and it was extremely bitter and overpowered the whole dish. I will make it again and omit this ingredient. The beef was indeed very tender from the simmering.

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Carolyn Kamberlane October 11, 2002

This was absolutely superb! I cut back the oil to about a teaspoon in the beginning of the recipe and used just a spray of oil on the pumpkin to roast it. I also used extra cilantro because I can never have enough of it! This was fantastic served over rice. Thanks Jan.

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dale! July 01, 2002

We loved this - luckily I have a kaffir lime tree! I used chuck steak and green, not red, curry paste as these were all I had but everything else as stated.The family loved it and I will absolutely make again - using red curry paste. Thanks for the keeper Jan.

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ballarat June 08, 2010

Just wondering Carolyn, did you use just the zest, or include some of the white pith? That is usually the bitter part of the lime, and I have never had such a result with the limes we get herre in Aus. I'm sorry the end result was not so good, Jan.

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JustJanS October 13, 2002
Red Beef and Pumpkin Curry