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Red Beef Curry with Pumpkin |
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| Ingredients (makes one serving) |
| ** 3oz.beef, sliced into bite size pieces |
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** 3oz.pumpkin, sliced into bite size |
| ** 10oz. coconut milk |
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** 1 1/2 tablespoons red curry paste |
| ** 2 tablespoons vegetable oil |
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** ¼ teaspoon lime fruit zest |
| ** 1 Chinese parsley root |
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** 2 shallots or red onions sliced |
| ** ½ teaspoon roasted ground coriander seeds |
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** 2 Kefir lime leaves, torn in half |
| ** 15 sweet basil leaves |
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** 1 fresh red chili, sliced seedless |
| ** 1 tablespoon coconut cream |
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** 1 teaspoon sugar |
| ** 1 tablespoon fish sauce |
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| Preparation |
- Boil sliced pumpkin in a small pot about 5 min. and set aside.
- Pound shallot, Chinese parsley root, red curry paste, ground coriander seed, and lime zest in a mortar until it turns to a paste.
- Heat the oil in a saucepan until hot. Add the curry paste and stir-fry for about 1 minute until an aroma develops then add one big spoon coconut milk and stir.
- Add sliced beef, stir-fry about 2 minutes, until beef is cooked.
- Add all the coconut milk. Allow it to boil for about 1 minute then add the pumpkin, bring to a boil and cook until pumpkin reaches desired consistency.
- Add the sugar, fish sauce, Kefir lime leaves and sliced red chili, simmer for 5 seconds.
- Add the basil leaves mix well and transfer to a serving dish.
- Pour the coconut cream on top for a garnish.
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