Mild beef and pumpkin red curry

A QUICK and easy mid-week dinner, this curry can be served simply on a bed of rice.

Ingredients

  •  700g Braising beef steak
  •  3 tbsp oil
  •  1 onion
  •  2 tbsp Thai red curry paste
  •  165ml coconut milk
  •  1 ¼ cups Beef stock
  •  1kg pumpkin
  •  2 tbsp coriander leaves

Method

In a bowl, mix the chopped beef, cut into chunks with 2 tbsp oil until coated. Heat a large saucepan and brown beef in batches. Set aside. Add chopped onion to the pan and cook for 5 minutes until soft. Return the beef to the pan along with the curry paste and cook for 2 minutes. Add coconut milk and stock. Bring to the boil, then simmer gently, loosely covered for 1 hour. Add chopped, deseeded pumpkin, cut into 3 cm chunks and cook for 25 minutes more. Stir in roughly chopped coriander leaves, reserving a little to garnish.



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