Beef and pumpkin curry

Beef and pumpkin curry

This quick and easy beef curry recipe is cooked in the wok, all up, it takes only 20 minutes to make. Yes, it’s more like a beef curry stir-fry than a beef stew, but you’ll be amazed at how good it tastes!

Preparation Time: Cook Time:

Ingredients / serves 4

  • 500 g beef rump, thinly sliced
  • 2 tbsp oil
  • 1-2 tbsp Thai red curry paste
  • 1 cup coconut cream
  • ½ cup beef stock
  • 2 tsp brown sugar
  • 400 g butternut pumpkin, peeled, cut into small cubes
  • ½ cup small fresh basil leaves
  • 1-2 tbsp Thai fried shallots (optional)


Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch.
Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.
Return the beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.

Essential Tips

  • Best beef cuts for this recipe are rump, rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, boneless blade, round, oyster blade or topside steaks.


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Beef and pumpkin curry

Beef and pumpkin curry
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