Could this be perhaps the centrepiece of your next Christmas dinner? The pumpkin works very well here, its sweetness bringing a good balance and a flavourful enhancement to the richness of the meat. Of course, the red curry and other seasonings make their presence known and make an altogether satisfying dish.
Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices
Peel the hard skin of the pumpkin and cut the flesh into
Heat a wok or large frying pan over high heat. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry them for 1 minute or until they are slightly brown. Remove the beef with a slotted spoon and drain in a stainless-steel colander set inside a bowl. Pour off most of the oil from the wok, leaving
© 2001 Ken Hom. All rights reserved.