Ingredients
2 tbsp oil
750g beef
cut into strips (I used rump steak)
2 shallots
peeled and thinly sliced
2 tbsp red curry paste
I used Mae Poly brand
1 tin coconut milk
3 kaffir lime leaves
2 tbsp fish sauce
650g peeled pumpkin
medium dice
1 tbsp palm sugar
grated (depending on your preferred sweetness)
½ cup thickened coconut milk
Allergy Advice
Contains Fish
Contains Shellfish
Equipment
- 1 wok
Instructions
- Heat a wok on medium-high heat.
- Add oil, swirl to cover bottom of the wok and then add curry paste and shallots – stir for 3-4 minutes to combine and to prevent sticking.
- Turn up the heat to high and add beef strips and toss continuously until beef is very well coated in the paste and starting to brown (approx 7-8 minutes).
- Add coconut milk, lime leaves, and fish sauce. Bring to a boil then reduce and simmer for 30 minutes, stirring occasionally.
- After 30 minutes add pumpkin, stir then cover with a lid and simmer for a further 30 minutes, stirring occasionally.
- In the last 10 minutes before serving, add thickened coconut milk and just before serving, add the palm sugar to taste its best to begin slowly and to taste the curry to adjust the amount of palm sugar you need.
- Remove and rest for 5 minutes before serving.
Notes
Tip
This curry has a good kick to it, so if you are a fan of mellower flavours, I suggest you use a milder curry paste like a yellow curry.
Variation
I usually add dried chillies with the lime leaves as well but only if the kids wont be eating it.
