Red Beef and Pumpkin Curry

Another curry we enjoy, the long cooking makes the beef so tender.

Ready In:
1hr 55mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@JustJanS
Contributor
@JustJanS
Contributor
"Another curry we enjoy, the long cooking makes the beef so tender."
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  1. ballarat
    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.
    Reply
  2. JustJanS
    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.
    Reply
  3. 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.
    Reply
  4. dale7793
    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.
    Reply
  5. JustJanS
    Another curry we enjoy, the long cooking makes the beef so tender.
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