Beef and pumpkin curry

If you’re not ready to switch over to the warm comfort of soups and stews, try this quick and easy beef curry recipe. It only takes 20 minutes to cook in a wok. It’s more like a beef curry stir-fry than a beef stew. You’ll be amazed at how good it tastes!


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


  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.

*This recipe was originally published on Australian Beef.

Kimberley Furness

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