Beef & Pumpkin Curry
TOTAL TIME: 25 MINUTES
500 g beef rump, thinly sliced
2 tbsp oil
1 - 2 tbsp Thai red curry paste
1 cup coconut cream
½ cup beef stock
2 tsp brown sugar
400 g butternut pumpkin, peeled, cut into small cubes
½ cup small fresh basil leaves
1 - 2 tbsp Thai fried shallots (optional)
steamed rice, to serve
Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set it aside. Reheat wok between each batch.
Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5 to 8 minutes or until pumpkin is tender.
Return the Beef to the wok and simmer for 1 to 2 minutes. Do not let the mixture boil.
Remove from heat and sprinkle with basil leaves and fried shallots to serve. Accompany with rice.