Beef and Pumpkin Curry

This fabulous curry can be on the table in under half an hour. Why not make tonight curry night?

  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.

Tip

Best beef cuts for this recipe are rump, rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, boneless blade, round, oyster blade or topside steaks.

 

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