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.

References

• Beef Curry with Pumpkin

History

• 2017.11.12 Sun

  • 2 lb chopped pumpkin

  • 3.5 oz red curry paste

  • 2 tbsp vegetable oil

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