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Thai red curry with beef and pumpkin

Thai red curry with beef and pumpkin

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


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

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