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Pumpkin Curry Stir Fry

Ingredients

  • 1 to 2 lbs (13 - 32 oz) cubed pumpkin
  • 1 lb beef, sliced thinly
  • 1 2/3 cup (14 oz) coconut milk
  • 1 3/4 oz red curry paste
  • 1 1/2 tbsp vegetable oil
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1/4 tsp paprika powder
  • 5 kaffir lime leaves

Directions

  1. In a small bowl mix vegetable oil, red curry paste, and 4 tbsp (~1/4 cup) coconut milk.
  2. Stir-fry the curry paste mixture in a wok over medium heat until fragrant.
  3. Add the beef, give a quick toss, and cook for about 1 minute.
  4. Mix in remaining coconut milk, fish sauce, sugar, paprika, and kaffir leaves.
  5. Bring to a boil and then reduce the heat. Cook for 8-10 minutes.
  6. Add the pumpkin and cook for another 4-5 minutes.
  7. Serve with rice.

Notes

  • Works well with pre-cut stir-fry beef.
  • A small jar of Thai Kitchen Red Curry Paste is 4 oz / 113 g.
  • A can of Thai Kitchen Coconut milk is 13.66 oz.
  • A 5.5" pumpkin weights 2.3 lb (37.5 oz).
  • When preparing a pumpkin (ie, removing the seeds and peeling it) you lose about 20% of the weight.

History

  • 2017.11.12 Sun
    • 2 lb chopped pumpkin
    • 3.5 oz red curry paste
    • 2 tbsp vegetable oil

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