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    You are in: Home / Recipes / Red Beef and Pumpkin Curry Recipe
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    Red Beef and Pumpkin Curry

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 11, 2002

      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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    • on July 01, 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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    • on June 08, 2010

      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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    • on October 13, 2002

      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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    Nutritional Facts for Red Beef and Pumpkin Curry

    Serving Size: 1 (518 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 665.7
     
    Calories from Fat 442
    66%
    Total Fat 49.2 g
    75%
    Saturated Fat 23.2 g
    116%
    Cholesterol 146.0 mg
    48%
    Sodium 767.6 mg
    31%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.7 g
    15%
    Protein 44.9 g
    89%

    The following items or measurements are not included:

    red curry paste

    kaffir lime leaves

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