Recipe by JustJanS
Another curry we enjoy, the long cooking makes the beef so tender.
Top Review by Carolyn Kamberlane
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.
- 40 ml vegetable oil
- 2 tablespoons fresh ginger, chopped
- 1 1⁄4 kg round steaks, cut into large cubes
- 60 g purchased red curry paste (or to taste)
- 1 (425 g) candiced Italian tomatoes
- 1 (400 g) can coconut milk (I use light coconut milk)
- 250 ml water
- 40 ml fish sauce (a very important ingredient)
- 6 fresh kaffir lime leaves (non-existent where I live, so I often use the zest of a whole lime)
- 700 g pumpkin, deseeded peeled,cut into large cubes (in Australia we would use a "jap" pumpkin)
- 40 ml vegetable oil, extra
- 2 tablespoons chopped fresh cilantro
- cooked long-grain rice, to serve
Directions See How It's Made
- Heat the first oil in a large heavy-based saucepan over high heat.
- Add the ginger and cook, stirring for 1 minute or until aromatic.
- Add the beef and cook, stirring for 2 minutes or until browned all over.
- Transfer to a bowl and set aside.
- Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.
- Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.
- Reduce the heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours until the beef is tender, and the sauce has thickened a little.
- Meanwhile, preheat the oven to 200c.
- Place the pumpkin in a baking pan.
- Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.
- Set aside.
- Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.
- Serve with rice.