Pumpkin Red Curry Beef

Ingredients

• 1.5 lb beef chuck or sirloin
• 3 tbsp Thai red curry paste
• 1 cup pumpkin puree
• 1 can (13.5 oz) coconut milk
• ½ cup beef broth
• 1.5 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 3 medium shallots
• 4 cloves garlic cloves
• 1 medium red bell pepper
• ½ cup fresh Thai basil
• ¼ cup fresh cilantro
• 2 whole thai bird chilies

Instructions

1. 1

   Cut beef into 1-inch cubes, discarding excess fat. Thinly slice shallots and garlic, cut bell pepper into 1-inch pieces. This prep ensures even cooking and better flavor distribution throughout the curry.

2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add beef in batches without crowding, searing 2-3 minutes per side until deeply browned on the surface. Let it rest on a plate; don't stir too early.

3. 3

   Reduce heat to medium and add sliced shallots to the pot. Stir constantly for 1-2 minutes until fragrant and starting to soften. Add minced garlic and stir for another 30 seconds until very fragrant.

4. 4

   Add Thai red curry paste directly to the pot and stir continuously for 1-2 minutes, allowing the paste to cook slightly and infuse the oil with its spices. The curry should smell deeply aromatic and slightly caramelized.

5. 5

   Pour in coconut milk and beef broth, stirring well to combine with the curry paste. Return the seared beef to the pot along with any accumulated juices, then add pumpkin puree and stir until fully incorporated. Bring to a gentle simmer, then reduce heat to low.

6. 6

   Simmer uncovered for 15-18 minutes, stirring occasionally, until beef is fork-tender and the sauce has deepened in color. The curry should be fragrant and slightly reduced. Add bell pepper during the last 3-4 minutes of cooking.

7. 7

   Season the curry with fish sauce, palm sugar, and fresh lime juice, tasting as you go. Start with the listed amounts and adjust for balance—you want a harmony of salty (fish sauce), sweet (sugar), spicy (curry paste), and bright (lime juice).

8. 8

   Remove from heat and stir in fresh Thai basil and cilantro. Taste one final time and adjust seasoning if needed. Garnish with whole Thai bird chilies for heat and visual appeal, then serve immediately over jasmine rice.

Tools you’ll need

• Large heavy-bottomed pot or Dutch oven
• Tongs or slotted spoon
• Wooden spoon or silicone spatula
• Measuring spoons
• Measuring cups

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