This quick and easy beef curry recipe is cooked in the wok, all up, it takes only 20 minutes to make. Yes, itโs more like a beef curry stir-fry than a beef stew, but youโll be amazed at how good it tastes!
Time
- Preparation: 5 min
- Cooking: 20 min
- Ready in: 25 min
Ingredients
- 500 g Beef rump (thinly sliced)
- 2 tbsp Oil
- 1-2 tbsp Thai Red Curry Paste
- 1 cup Coconut cream
- ยฝ cup Beef stock
- 2 tsp Brown sugar
- 400 g Butternut pumpkin (peeled, cut into small cubes)
- ยฝ cup small Fresh basil leaves
- 1-2 tbsp Thai fried shallots (optional)
- Steamed rice (to serve)
Instructions
- 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.
- 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.
- 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.
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