Red Beef And Pumpkin Curry Recipes

RED CURRY CHICKEN AND PUMPKIN SOUP

Steps:

• Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
• Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
• Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
• Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
• Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
• Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

RED BEEF AND PUMPKIN CURRY

Steps:

• Heat the first oil in a large heavy-based saucepan over high heat.
• Add the ginger and cook, stirring for 1 minute or until aromatic.
• Add the beef and cook, stirring for 2 minutes or until browned all over.
• Transfer to a bowl and set aside.
• Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.
• Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.
• Reduce the heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours until the beef is tender, and the sauce has thickened a little.
• Meanwhile, preheat the oven to 200c.
• Place the pumpkin in a baking pan.
• Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.
• Set aside.
• Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.
• Serve with rice.

THAI RED PUMPKIN CURRY

Steps:

• Heat wok or deep frying pan over high heat.
• Add oil, onions, ginger and curry and cook 1 minute.
• Add stock and coconut milk and bring to simmer.
• Add the pumpkin, cover and cook for 5 minutes.
• Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
• Stir in basil.
• Serve with rice.