Red Beef and Pumpkin Curry |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Another curry we enjoy, the long cooking makes the beef so tender. Ingredients:
40 ml vegetable oil |
2 tablespoons fresh ginger, chopped |
1 1/4 kg round steaks, cut into large cubes |
60 g purchased red curry paste (or to taste) |
1 (425 g) can diced italian tomatoes |
1 (400 g) can coconut milk (i use light coconut milk) |
250 ml water |
40 ml fish sauce (a very important ingredient) |
6 fresh kaffir lime leaves (non-existent where i live, so i often use the zest of a whole lime) |
700 g pumpkin, deseeded peeled,cut into large cubes (in australia we would use a jap pumpkin) |
40 ml vegetable oil, extra |
2 tablespoons chopped fresh cilantro |
cooked long-grain rice, to serve |
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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