Thai Red Coconut Curry with Pumpkin and Beef

November 13th, 2011 by Erin Gennow
Pumpkin Thai Red Curry with Red Peppers and Beef

Pumpkin Thai Red Curry with Red Peppers and Beef

Thai Red Coconut Curry with Pumpkin and Beef

Here’s a hearty Thai curry with a great fall seasonal ingredient.  Choose a Kabocha, butternut, or other squash that remains somewhat firm when cooked.  Serve this warm and hearty curry over jasmine rice.

Prep Time: 15 minutes

Cook Time: 20 Minutes

Serves: 6


3 tablespoons vegetable oil, divided

12 oz. strip steak or tenderloin, cut into thin strips

Fine sea salt and pepper

3 tablespoon Thai red curry paste, or to taste

1 inch piece of ginger, minced

½ a Kabocha or Butternut Squash, cut into 1-inch cubes

2 red peppers, cut into strips

1 onion, cut into 1-inch chunks

2 tablespoons fish sauce

2 tablespoons soy sauce

2-15 oz. cans of coconut milk

8 oz. water, optional

2 packed tablespoons cilantro, chopped, for garnish


Peel and mince a 1-inch piece of ginger.

Peel and cut the squash into 1-inch cubes.

Cut the peppers into strips.

Cut the onion into 1-inch chunks.

Slice the beef into thin strips.  Season with fine sea salt and freshly ground black pepper.

Heat a large skillet or wok over high heat.  Add 1 tablespoon of vegetable oil.

Add the strips of beef to the wok, but ensure they are not too crowded.  Cook for a minute or so until they are almost cooked through.  Remove from the wok and set aside.  You may need to cook the beef in batches.

Add the remaining 2 tablespoons of cooking oil.  When the oil just starts to shimmer add in 1 tablespoon of Thai red curry paste.  Heat until it starts to smell fragrant.

Add in the minced ginger.  Cook for 2-3 minutes, stirring to keep the ginger from burning.

Add in the cubes of squash and start sautéing, about 3 minutes, stirring or tossing occasionally.

Add in the red pepper strips and the onion pieces.  Also add the 2 tablespoons of fish sauce and 2 tablespoons of soy sauce at this time.  Cook for another 5 minutes or so until the vegetables start to cook, but are still crisp.

Add in the 2 cans of coconut milk and cook until the squash and other vegetables are tender, about 10-15 minutes.  Test the vegetables by insert a fork to see if they are tender.  If you feel the mixture needs more liquid add some water to the wok.

When the vegetables are cooked through, add the cooked beef strips back in and cook for a minute or so, just to heat the beef through.

Remove from the heat and serve over rice in shallow bowls.  Sprinkle with chopped cilantro.

A year ago on The Daily Morsel


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One Response to “Thai Red Coconut Curry with Pumpkin and Beef”

  1. […] A year ago on The Daily Morsel […]

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