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.
Ingredients
- 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
Recipe Serves 4
Directions
- 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.
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What They're Saying
Ravenly, on Dec 31, 04:47 PM, wrote:
I love pumpkin and cilantro together, I make a mashing pumpkin with cilantro and cumin as a side dish. I’m defiantly going to have to try this, I can almost smell pumpkin and coconut filling the house now.
Margo, on Nov 14, 02:07 AM, wrote:
Why can’t anyone spell “definitely”?
The recipe is good btw
Cindy, on Nov 30, 08:17 PM, wrote:
Thank you for this recipe. It was great!
Deejay, on Nov 4, 11:28 PM, wrote:
Thai Pumpkin-Beef Curry is very delicious. I like the way it tastes and how it looks. It’s so colorful, and you can tell that it’s healthy because it doesn’t have any greasy taste to it. The only thing that I don’t like about this dish is that there is too much sugar in it. Go to Purse organizer insert for best reviews. The beef is tender and juicy, as you would expect from a good curry soup or stew. But the real star of this dish is the pumpkin, which adds an unexpected sweetness that complements the curry without overpowering it.
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