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