Name: Curry Beef with Pumpkin
Yield: Serves 4
Cuisine: Thailand
Ingredients: 400 ml (14 fl oz) tinned coconut milk; 2 tablespoons fish sauce or light soy sauce; 2 tablespoons Thai red curry paste; 3 tablespoons groundnut (peanut) oil; handful fresh basil leaves; 450 g (1 lb) pumpkin; 4 fresh kaffir lime leaves or 1 tablespoon lime zest; 2 teaspoons cornflour; 2 teaspoons sugar; 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon light soy sauce; 2 teaspoons sesame oil; 450 g (1 lb) lean beef steak

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

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.

Ingredients

450 g (1 lb) lean beef steak
1 tablespoon Shaoxing rice wine or

Method

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 5 cm (2 in) long. Put the slices in

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Curry Beef with Pumpkin

Ingredients

Method

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