Beef and pumpkin red curry

Tam West

A quick and easy mid-week dinner, this curry can be served simply on a bed of rice.

Ingredients

3 Tbsp	Oil
700 g	Braising beef steak, cut into chunks (Main)
1	Onion, peeled and chopped
2 Tbsp	Thai red curry paste (Main)
165 ml	Coconut milk
1 ¼ cups	Beef stock
1 kg	Pumpkin, peeled, deseeded and cut into 3cm cubes (Main)
2 Tbsp	Fresh coriander

Directions

1. In a bowl, mix the beef with 2 tbsp oil until coated.
2. Heat a large saucepan and brown beef in batches. Set aside.
3. Add chopped onion to the pan and cook for 5 minutes until soft.
4. Return the beef to the pan along with the curry paste and cook for 2 minutes. Add coconut milk and stock. Bring to the boil, then simmer gently, loosely covered for 1 hour.
5. Add the chopped pumpkin and cook for 25 minutes more. Stir in roughly chopped coriander leaves, reserving a little to garnish.

Tasting notes: Add more flavour if required by adding some fish sauce and kaffir lime leaf at stage 5. Bump up the

zinc levels

in this dish by serving with a sprinkle of tasted pumpkin seeds.