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Thai red beef and pumpkin curry

Thai red beef and pumpkin curry

Serves: 6
Time to make: 2 hrs 30 mins
Hands-on time: 15 mins
Total cost: $25.26 / $4.21 per serve

(at time of publication)


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.

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Photographer: Andy Lewis

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