1 Lb. Sirloin, thinly sliced into 1/4 inch slices
1 Tbsp. olive oil
2 oz red curry paste
2 cups light coconut milk, divided
1 ½ Tbsp. fish sauce
1 tsp. sugar
¼ tsp. paprika
1 Tbsp. fresh lime juice
¼ tsp. salt
¼ teaspoon red pepper flakes
2 1/2 cups fresh pumpkin, cubed in bite sized pieces
2 cups rice, cooked
1 tbsp. cornstarch
1 tbsp. cold water
¼ cup cilantro, minced
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.
Partially freezing beef for 20-30 minutes to make slicing easier.
Too much spice? Use less red pepper or not at all.
Select smaller cooking pumpkins with thin skins which are sweeter in flavor. The larger, more fibrous carving pumpkins lack flavor and are tough. Look for varieties like Kobocha, Small Sugar, New England Pie, Pie Pumpkin and Long Island Cheese (named from its wheel-of-curds shape and cooks beautifully). Butternut Squash is a great alternative.