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!
500g beef rump, thinly sliced2 tbsp oil1-2 tbsp Thai red curry paste1 cup coconut cream½ cup Beef stock2 tsp brown sugar400g butternut pumpkin, peeled, cut into small cubes½ cup small fresh basil leaves1-2 tbsp Thai fried shallots (optional)steamed rice, to serve
- 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.