Redbeefandpumpkincurry Recipes

RED BEEF AND PUMPKIN CURRY

Red Beef and Pumpkin Curry image

Make and share this Red Beef and Pumpkin Curry recipe from Food.com.

Provided by JustJanS

Categories Curries

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

40 ml vegetable oil
2 tablespoons fresh ginger, chopped
1 1/4 kg round steaks, cut into large cubes
60 g purchased red curry paste (or to taste)
1 (425 g) can diced Italian tomatoes
1 (400 g) can coconut milk (I use light coconut milk)
250 ml water
40 ml fish sauce (a very important ingredient)
6 fresh kaffir lime leaves (non-existent where I live, so I often use the zest of a whole lime)
700 g pumpkin, deseeded peeled,cut into large cubes (in Australia we would use a "jap" pumpkin)
40 ml vegetable oil, extra
2 tablespoons chopped fresh cilantro
cooked long-grain rice, to serve

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.

Nutrition Facts : Calories 665.7, Fat 49.2, SaturatedFat 23.3, Cholesterol 146, Sodium 767.7, Carbohydrate 12.9, Fiber 1.5, Sugar 3.8, Protein 45

THAI RED PUMPKIN CURRY

Thai Red Pumpkin Curry image

Make and share this Thai Red Pumpkin Curry recipe from Food.com.

Provided by mell_2

Categories Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 onions, cut in wedges
2 teaspoons grated gingerroot
1 -2 tablespoon Thai red curry paste
1 cup vegetable stock
400 ml coconut milk
1 1/4 kg pumpkin, peeled and sliced
200 g asparagus, halved
200 g pattypan squash, halved
1/2 cup fresh Thai basil or 1/2 cup fresh basil

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.

SLOW COOKER RED CURRY BEEF POT ROAST

Slow Cooker Red Curry Beef Pot Roast image

When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 8h

Yield 6

Number Of Ingredients 23

Ingredients

1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
¼ cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1 lime, juiced
2 bay leaves
1 ½ pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 ½ teaspoons cornstarch
1 tablespoon water
¼ cup chopped roasted peanuts, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

Generously season beef chuck roast with salt and pepper.
Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
Spread chopped onions in slow cooker; place browned roast on top of onions.
Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
Remove meat from the broth. If desired, skim some fat from the surface of the broth.
Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Nutrition Facts : Calories 625.4 calories, Carbohydrate 42.2 g, Cholesterol 86.1 mg, Fat 39 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 21 g, Sodium 960.1 mg, Sugar 13.2 g

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