In a small bowl whisk olive oil, red curry paste and ¼ cup coconut milk. Heat a medium sized sauté pan until hot. Add the curry mixture; sauté for one minute or until bubbly.
Add the beef, stir fry for one minute. Add the remaining coconut milk, fish sauce, sugar, paprika, lime juice, salt and red pepper flakes; stir until combined. Add the pumpkin; reduce heat and simmer for 10-15 minutes or until pumpkin is tender. In a separate bowl, mix together cornstarch and water until it forms a paste. Whisk cornstarch mixture into simmering sauce until thickened.
Serve over rice. Garnish with minced cilantro.
Nutrition information per serving: Calories 500; Total fat 17g (Sat. fat 8g; Trans fat 0g); Cholest. 90mg; Sodium 1450mg; Total Carb. 48g; Fiber 0g; Total Sugars 7g; Protein 38g; Vit D (0% DV); Calcium (4% DV); Iron (15% DV); Potas. (15%DV)