Red Beef and Pumpkin Curry
Warm up your kitchen with the rich and hearty flavors of Red Beef and Pumpkin Curry, a comforting Thai-inspired dish that marries succulent beef, tender cubes of pumpkin, and the bold, aromatic kick of red curry paste. Simmered to perfection in creamy coconut milk with fragrant notes of garlic, ginger, and lime leaves, this irresistible curry strikes a balance of savory, sweet, and mildly spicy. Finished with fresh basil and optional red chilies for a hint of heat, it’s a true celebration of bold flavors and wholesome ingredients. Perfect for weeknight dinners or cozy gatherings, this one-pot wonder pairs beautifully with steamed jasmine rice or flatbread, making it both an exotic and accessible delight.
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Recipe Information
Ingredients
- 500 grams beef (chuck or stewing beef), cut into bite-sized pieces
- 400 grams pumpkin, peeled and cubed
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 leaves lime leaves, torn
- 2 large red chilies, sliced (optional, for heat)
- 1 handful fresh basil leaves
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup water or beef stock
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the red curry paste and cook, stirring constantly, for 1-2 minutes to release its aroma.
Add the beef pieces to the pot, stirring to coat them evenly in the curry paste mixture. Cook for 5 minutes until the beef is lightly browned on all sides.
Pour in the coconut milk and water (or beef stock), then stir to combine.
Add the fish sauce, brown sugar, lime leaves, salt, and pepper. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the beef is tender.
Add the cubed pumpkin to the pot and continue to simmer for another 15-20 minutes, or until the pumpkin is soft but not mushy.
Taste and adjust the seasoning with additional fish sauce, sugar, or salt, as needed.
If desired, add the sliced red chilies for extra heat.
Stir in fresh basil leaves just before serving.
Serve the curry hot with steamed jasmine rice or flatbread.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 57.4 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3737 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
