Red Pumpkin Curry With Grilled Beef
Spice up the scariest night of the year with a delicious red pumpkin curry with grilled beef. Our executive chef, Tao created this dish with a focus on the fresh, healthy pumpkins available on our doorstep… well Virginia in Cavan.
Ingredients
- 2 cans coconut milk – 400ml
- 1 dessert spoon of fish sauce
- 160gr beef strip loin
- 3 tbspn cooking oil
- 1 tbspn red curry paste
- 3 dessert spoon of fish sauce\100g pumpkin cut into thin slices
- ¾ dessert spoon of palm sugar
- 30g Thai aubergines
- 1 big red chilli – sliced
- 30g string beans
- 1 bunch Thai sweet basil
- 30g pepper mixed diced
- 10g roasted pumpkin seeds
- 4 kaffir lime leaves
Cooking Method
- Marinate the beef strip loin with one dessert spoon of fish sauce. Keep to the side.
- Bring the wok to medium heat and add the oil and red curry paste.
- Stir until there is an aroma, add the coconut milk and kaffir lime leaves.
- Add the fish sauce and palm sugar.
- Add the pumpkin, cook for about five minutes then add Thai aubergines, string bean, pepper mixed and chilli.
- Cook for two more minutes and add Thai sweet basil, serve in the curry bowl.
- Grill the beef until medium to well and cut into thick slices. Place it on top of the curry.
- Garnish with roasted pumpkin seeds and serve with Thai Jasmine rice.
