Thai Beef & Pumpkin Red Curry

A beef and pumpkin red curry that celebrates Thai flavours and tastes even better than takeout? You’re on. Take a tip from Marion’s mum, Noi, and add the beef right at the end of the cooking time to keep it tender and soft.

WATCH THIS RECIPE

Thai Beef & Pumpkin Red Curry

PREP TIME
5 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients

1 tbsp vegetable or canola oil

Marion’s Kitchen Thai Red Curry meal kit, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

400g (14 oz) thinly sliced beef (rump steak, sirloin or rib eye)

400g (14 oz) diced pumpkin

½ cup Thai basil (optional)

2-3 sliced fresh red chillies (optional)

Thai basil leaves, to serve (optional)

steamed rice, to serve

Steps
  • Step 1

    Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.

  • Step 2

    Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again.

  • Step 3

    Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the pumpkin.  Simmer for 10-15 minutes or until the pumpkin is tender. Then add the beef and gently simmer until only just cooked (simmer too long and the beef will become tough). Remove from heat and stir through the basil and chillies, if using. Serve with steamed rice.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

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