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.
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.
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.
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.