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4.72 from 7 votes

Thai Beef and Pumpkin Curry

Looking for the best homemade Thai Beef and Pumpkin Curry recipe? Serve our easy Thai curry with coconut rice, spring rolls and craft beer.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: Asian, Thai
Keyword: Pumpkin Curry, Thai Beef and Pumpkin Curry, Thai Beef Curry, Thai Curry
Servings: 8
Calories: 478kcal

Equipment

  • chef knife
  • Wok
  • Wooden spoon
  • measuring cup
  • measuring spoons

Ingredients

Roasted Pumpkin

  • 4 cups Butternut Squash diced 3cm cubes
  • 1 tbsp vegetable oil

Thai Beef Curry

  • 1 tbsp vegetable oil
  • 700 g sirloin steak sliced
  • 2 tsp fresh ginger minced
  • 2 garlic cloves minced
  • 1/4 cup lemongrass sliced
  • 4 lime leaves
  • 4 oz Thai Kitchen Red Curry Paste
  • 1 Medium cooking onion finely chopped
  • 1 cup Green beans cut in half
  • 1 tbsp Palm, cane or brown sugar
  • 1 tbsp lime juice
  • 3 tbsp fish sauce
  • 600 ml Coconut milk (1 1/2 cans) Use remainder for coconut rice
  • 1/2 cup Beef stock
  • 1 Thai chili seeds removed and finely sliced
  • 1/4 cup Thai basil finely sliced
  • 1/3 cup Salted peanuts

Instructions

Roasted Pumpkin

  • Peel pumpkin and dice into 3cm cubes. Toss in vegetable oil and roast in a 400F oven for one hour. After 30 minutes remove pumpkin from the oven and flip them over so they brown on both sides. Remove from oven, let cool and set aside. 

Thai Beef Curry

  • Meanwhile, slice sirloin steak into thin strips. Flash fry the beef in a large wok over medium high heat for 1 minute, just to brown the exterior. Remove beef strips from the wok and let rest. 
  • Add garlic, ginger, lemongrass and lime leaves to the wok and stir for one minute on medium heat. Add sliced onion, green beans and Red Thai Curry Paste. Cook the mixture on low-medium heat for 5 minutes, until onion and beans are tender. 
  • Add brown sugar, lime juice, fish sauce, coconut milk and beef stock. Simmer curry sauce on medium heat for 5-10 minutes until it has reduced into a thicker consistency like gravy. 
  • Add roasted pumpkin and beef strips to the curry sauce and cook for 2-3 minutes. 
  • Scoop Beef and Pumpkin Curry into individual bowls topped with sliced peppers, Thai basil and roasted peanuts. Serve alongside spring rolls and coconut rice. 

Nutrition

Calories: 478kcal | Carbohydrates: 23.1g | Protein: 31.6g | Fat: 30.3g | Saturated Fat: 18.9g | Cholesterol: 78mg | Sodium: 1044mg | Potassium: 952mg | Fiber: 4.5g | Sugar: 7.6g | Calcium: 91mg | Iron: 20mg