Ingredients

How to make it

  • Heat the wok or large frying pan over high heat, add the oil and when hot (not before), stir-fry the beef in two batches for 1–2 minutes until brown.
  • Set the beef aside in a heatproof bowl.
  • Stir-fry the onion for 2 minutes then add the curry paste and garlic and stir to combine.
  • Pour in the coconut milk, stirring until the curry paste has dissolved and bring just to the boil.
  • Add the pumpkin chunks, cover (with a lid or foil), reduce the heat and simmer gently for 10–12 minutes until the pumpkin is just tender (but not mushy).
  • Meanwhile, cook the rice following the packet directions.
  • Add the green beans and the cooked beef to the wok, and simmer for 2 minutes until everything is piping hot and the beans are tender-crisp.
  • Add the fish sauce and sugar, a teaspoon of each at a time, to achieve a flavour balance you like.
  • Spoon the rice onto four serving plates and top with the curried beef and a scattering of chopped peanuts or coriander for extra crunch and colour if you wish.
  • Per serving (with rice and made with light and creamy evaporated coconut milk)

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Reviews & Comments 1

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  • yuliyas 2 years ago
    This sounds delicious. I recently made something similar, except I cooked my beef curry inside the pumpkin, like this:
    http://www.yuliyas.com/blog/blog/2011/10/23/stuffed-pumpkin2/
    Also, I did not use coconut, but I can see how the addition of it could make this dish even better. Next time, I'll try adding it.
    Was this review helpful? Yes Flag

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