Red Beef and Pumpkin Curry

READY IN: 1hr 55mins
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.

Ingredients Nutrition

Directions

  1. Heat the first oil in a large heavy-based saucepan over high heat.
  2. Add the ginger and cook, stirring for 1 minute or until aromatic.
  3. Add the beef and cook, stirring for 2 minutes or until browned all over.
  4. Transfer to a bowl and set aside.
  5. Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.
  6. Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.
  7. 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.
  8. Meanwhile, preheat the oven to 200c.
  9. Place the pumpkin in a baking pan.
  10. Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.
  11. Set aside.
  12. Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.
  13. Serve with rice.

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