Thai Pumpkin-Beef Curry
- Prep Time 0:20
- Cook Time 1:30
- 1 Comment
This is one of my favorite things to order when I go out for Thai food. The total ingredients cost is a little steep compared to most BrokeAss recipes, but don’t forget that a little jar of curry paste is enough to make several batches of curry.
Note: Check out Asian specialty grocery stores for the best deals on harder-to-find ingredients like coconut milk and fish sauce.
- 6 cups fresh pumpkin, peeled and cut into 1” cubes $4 for 1 small cutting pumpkin or 2 packages of pre-cut pumpkin pieces
- 1 tbsp flavorless oil, such as vegetable, coconut or grapeseed Pantry
- 3 cloves garlic, chopped Pantry
- 1 1” piece ginger, peeled and minced $0.50
- 1 medium onion, cut int 1” pieces $0.50
- 1/2 lb beef stew meat $3
- 1 14-oz. can coconut milk $1
- 2 tsp Thai red curry paste $2.50 for 4 oz.
- 1 tbsp soy or fish sauce Pantry
- 2 tsp honey Pantry
- 1 red bell pepper, cut into 1” pieces $1.50
- 1 jalapeño, seeded and chopped $0.25
- 1 handful fresh cilantro, chopped $1 for a bunch
Total Cost of Ingredients: $14.25
Preheat the oven to 375 degrees F.
Spread the pumpkin out in an even layer on an ungreased baking sheet (use 2 if necessary) and roast for 45 minutes, just until pumpkin is fork-tender.
About 20 minutes before the pumpkin is finished roasting, heat the oil over medium heat in a large frying pan (make sure it also has a fitted lid—you’ll need it later).
Add the garlic, ginger and onion and cook, stirring once or twice, for 2 minutes.
Add the beef and brown lightly on both sides.
Add the coconut milk, curry paste, soy/fish sauce and honey and stir well to make a pale red, creamy sauce.
Add the bell pepper and jalapeño, stir contents of pan well, and cover with the fitted lid. Cook, covered, for about 15 minutes.
Once the pumpkin is done, carefully add it to the pan. Stir well and cover again. Cook for another 12-15 minutes, until beef is very tender.
Serve in bowls, over rice if desired, topped with the chopped cilantro.