Ingredients
• 450g lean beef rump or thick flank cut into 1cm thick slices
• 400g pumpkin
• 2 ½ cups Thai coconut milk preferably Thai
• 1 tablespoon red curry paste
• 6 tablespoons Thai fish sauce
• ½ teaspoon sugar
• ½ cup water
• About 1 cup fresh basil leaves
Method
1. Cut beef into small dices
2. Peel pumpkin, and cut into 2.5cm cubes
3. Heat ½ cup coconut milk in a wide pan or wok. Stir in curry paste and simmer, stirring for about 3 minutes until blended
4. Add beef, fish sauces and sugar. Stir and increase heat
5. Add pumpkin, remaining coconut milk and water
6. Bring to boil and simmer gently for about 40 minutes until tender. The coconut milk will have thickened to a creamy consistency with the pumpkin breaking down
7. Stir in basil leaves (whole) just before serving
Serves 4
Tip: to reduce curry ‘heat’, reduce the amount of red curry paste