Pumpkin and Beef Curry 


with Maria Fhebie Ortil

Salaam and have a nice Friday to everyone. The Bangsamoro Halal Cuisine is now in Volume 2 No. 38.

Again our topic now is another curry recipe. It is known as Thai-style beef curry.

This Thai-style beef curry is amazingly delicious, with chunks of pumpkin in a mildly spicy and rich curry.

The preparation or procedure in cooking this Thai-style Beef Curry needs only easy to procure ingredients and simple ways of instructions if you want to produce this amazingly delicious spicy and Thai-style Beef Curry.

1 1/2 tablespoons vegetable oil
1 pack (1.76 oz. /50g) red curry paste
4 tablespoons plus 1 1/2 cups (350 ml) coconut milk
1 pound (0.4 kg) beef , sliced thinly
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1/4 teaspoon paprika powder
6 kaffir lime leaves
1 1/2 cups cubed pumpkin or Kabocha pumpkin


  1. In a small bowl, mix together the vegetable oil, red curry paste and 4 tablespoons coconut milk. Stir-fry the red curry paste mixture in a wok over medium heat until fragrant.
  2. Add the beef and give a quick toss. Let it cook for about 1 minute and then add in the 1 1/2 cups coconut milk, fish sauce, sugar, paprika powder and kaffir leaves.
  3. Stir to mix.
  4. Bring to a boil and then reduce the heat. Cook for 8-10 minutes. Add the pumpkin and cook for another 4-5 minutes.
  5. Serve with rice.

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