Beef and Pumpkin Curry

Photo courtesy of  Beef Loving Texans

Photo courtesy of Beef Loving Texans

Beef and Pumpkin Curry

Author Chef Tiffany Blackmon


  • 1 pound Sirloin thinly sliced into 1/4 inch slices
  • 1 tablespoon olive oil
  • 2 ounce red curry paste
  • 2 cups light coconut milk divided
  • 1 ½ tablespoons fish sauce
  • 1 teaspoon sugar
  • ¼ teaspoon paprika
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 ½ cups fresh pumpkin cubed in bite-sized pieces
  • 2 cups rice cooked
  • 1 tablespoon cornstarch
  • 1 tablespoon 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 the simmering sauce until thickened.
  • Serve over rice. Garnish with minced cilantro.

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