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Beef & Pumpkin Curry

Updated: Jun 24

Recipe courtesy of Australian Beef

Serves 4 | Prep 5 Mins | Cooking 20 Mins


  • 500g beef rump, thinly sliced

  • 2 tbsp oil

  • 1-2 tbsp Thai red curry paste

  • 1 cup coconut cream

  • ½ cup Beef stock

  • 2 tsp brown sugar

  • 400g butternut pumpkin, peeled, cut into small cubes

  • ½ cup small fresh basil leaves

  • 1-2 tbsp Thai fried shallots (optional)

  • steamed rice, to serve


  1. Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set it aside. Reheat wok between each batch.

  2. Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender.

  3. Return the Beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.


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