Beef and Pumpkin Curry

Serves 4 portions

Preparation time: 5 minutes

Cooking time: 20 minutes

Ingredients

• 500g beef rump, thinly sliced
• 2 tbsp oil
• 1-2 tbsp Thai red curry paste
• 1 cup coconut cream
• ½ cup Beef stock
• 2 tsp brown sugar
• 400g butternut pumpkin, peeled, cut into small cubes
• ½ cup small fresh basil leaves
• 1-2 tbsp Thai fried shallots (optional)
• steamed rice, to serve

Cooking Instructions

1. Add half the oil to the Beef and mix well.
2. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set it aside. Reheat wok between each batch.
3. Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds.
4. Add the cream, stock, sugar and pumpkin. Stir to combine.
5. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.
6. Return the Beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil.
7. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.