Ingredients:

• 2 tablespoons oil
• 750g beef, cut into strips (I used rump steak)
• 1 onion, peeled and thinly sliced
• 2 tablespoons red curry paste (I used Mae Poly brand)
• 3 kaffir lime leaves
• 2 tablespoons fish sauce
• 2 cups coconut milk
• 750g peeled pumpkin, small to medium dice
• 2 tablespoons palm sugar, grated (Substitute 1-2 tablespoons brown sugar)
• ¼ cup coriander leaves

Method:

1. Heat large pot on medium-high heat.
2. Add oil, swirl to cover bottom then add curry paste and shallots- stir to combine and prevent sticking for 3-4 minutes.
3. Turn up the heat to HIGH and add beef strips- continue to toss until beef is very well coated and starting to brown (approx 7-8 minutes).
4. Add lime leaves, fish sauce and coconut milk. Bring to a boil then reduce and simmer for 30 minutes, stirring occasionally.
5. After 30 minutes add pumpkin, stir then cover with a lid and simmer for a further 30 minutes- stirring occasionally.
6. Just before serving grate in palm sugar and toss in coriander leaves.
7. Remove and rest for 5 minutes before serving.

Notes:

• This would have to be one of my favorite curries. I usually add dried chillies with the lime leaves as well but only if the kids won’t be eating it.
• This curry has a good kick so if you want a mellower flavour I suggest you use a milder curry paste like a yellow curry.