Beef and Pumpkin Curry
Thinly sliced Sirloin simmers in a fragrant red curry with coconut milk and tender pumpkin, finished with lime and cilantro. Spoon over steamed rice for a 25-minute weeknight curry that’s bold, comforting and easy.
Recipe Courtesy Of:
Cook Time: 25 Minutes
Servings: 4
Ingredients: 15
Ingredients
Preparation
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Step 1
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.
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Step 2
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.
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Step 3
Serve over rice. Garnish with minced cilantro.
Nutrition Information
493 Calories
7.7g SAT FAT
38g PROTEIN
3.2 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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