Thai Beef and Pumpkin Curry

🧂 Ingredients

• 4 cups Butternut Squash

  diced 3cm cubes
• 1 tbsp vegetable oil
• 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

• 1 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. 
• 2 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. 
• 3 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. 
• 4 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. 
• 5 Add roasted pumpkin and beef strips to the curry sauce and cook for 2-3
  minutes. 
• 6 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 Info