Beef & Pumpkin Curry

Recipe courtesy of Australian Beef

Serves 4 | Prep 5 Mins | Cooking 20 Mins

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

Method

1. Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set it aside. Reheat wok between each batch.

2. Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.

3. Return the Beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.