Curries, Asian-style

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Thai red curry with beef and pumpkin

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Andy Lewis

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Our fragrant red curry with beef and pumpkin is high in fibre and iron and can easily be made gluten free.

Serves: 6

Time to make: 2 hrs 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil

600g lean beef chuck steak, trimmed, diced

1 medium-sized red onion, chopped

2 cloves garlic, minced

2 tablespoons Thai red-curry paste

3 teaspoons finely chopped fresh lemongrass

1 ½ cups liquid no-added-salt beef stock

600g pumpkin, peeled, cut in 3cm chunks

200g green beans, trimmed, cut in 3cm pieces

3 cups small broccoli florets

¼ cup light coconut milk

4 cups cooked brown rice, to serve

¼ cup fresh coriandercilantroX, to serve

Instructions

1 Spray the base of a large heavy-based saucepan with oil and set over a high heat. Add beef and cook, stirring, for 5 minutes or until browned. Transfer to a plate and set aside. Re-spray saucepan with oil and set over a medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, curry paste and lemongrass. Cook, stirring, for 1 minute.

2 Return beef to saucepan and add stock. Bring to the boil. Reduce heat, cover and simmer for 1½-2 hours or until beef is very tender. (You can cook beef for up to 3 hours, if preferred.) Add pumpkin for the last 30 minutes of cooking. Add beans and broccoli for the last 3 minutes of cooking. Remove from heat and stir coconut milk through curry.

3 Place rice in bowls, top with curry, sprinkle with fresh coriander and serve.

Variations

Make it gluten free: Check curry paste and stock are gluten free.

HFG tip

Freeze it!

At the end of step 2, place curry in a plastic container and freeze (for up to 2 months). Place rice in a plastic bag and freeze (for up to 1 month). To thaw, transfer curry and rice to fridge overnight. Heat curry in saucepan until boiling hot and microwave rice.
Freeze for up to one month.

Making the most of your freezer saves you time and money. Remember:

Label and date food when you freeze it to know its life span.
Keep food well wrapped to reduce freezer-burn risk.
Discard items that display signs of freezer-burn, along with any UFOs (unidentified frozen objects!). They could be dangerous to your health.
Freeze leftovers in single-serve portions to make them easier to thaw and reheat.

You may find this article helpful:

Guide to shopping for beef

More delicious Thai-beef style recipes to try:

Thai beef salad

Thai beef curry

Thai beef, chili and basil stir fry

Beef massaman curry

Beef cheek rendang

Beef and tomato curry

Beef broccoli stir fry curry

Massaman curry with jasmine and pea rice

All our beef recipes

Nutrition Info (per serve)

Calories 416cal

Kilojoules 1740kJ

Protein 31g

Total fat 11g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 7g

Dietary fibre 7g

Sodium 130mg

Calcium 70mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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