This Quick and Creamy Beef and Pumpkin Curry is a delicious, easy meal perfect for any weeknight. It is quick to prepare and also easy to make. The soft pumpkin combines perfectly with the flavor explosion of the curry and the tender steak.

A height photo with a photo from above of a blue bowl of pumpkin and steak curry on a white background. Two golden chopsticks at the top right

The recipe for this curry came about because I had a pumpkin lying around (so tasty) and also some steak tips. That combined with my preference for a curry (this time Thai) resulted in this delicious recipe.

And although it may not be a combination that would immediately come to mind, I can really recommend this Beef and Pumpkin Curry. Because with just a few ingredients, you can put a delicious meal on the table in no time.

Top Tips

Little time? Buy pre-cut pumpkin cubes from the fresh section or frozen.
Kaffir lime leaves can be purchased at the Asian supermarket.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

RECIPE CARD

A square photo of an overhead photo of a blue bowl of steak and pumpkin cubes. Two chopsticks, gold, next to it on the left

Quick and Creamy Beef and Pumpkin Curry

Andréa

5 of 3 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner

Cuisine Asian, Thai

Servings persons

Calories 488 kcal

Ingredients

▢ 2 tablespoons sunflower oil
▢ 2 teaspoons red curry paste
▢ 1 pound Beef tenderloin steak, sliced into 1 x 1 inch cubes
▢ 2 cups coconut milk
▢ 1½ tablespoons Thai fish sauce
▢ 4 leaves kaffir lime
▢ 3 cups pumpkin, cut into ½ x ½ inch cubes

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Instructions

Heat the oil in a frying pan and stir-fry the curry paste for about 1 minute until it's fragrant.
2 tablespoons sunflower oil, 2 teaspoons red curry paste
Add the steak cubes and bake for a minute.
1 pound Beef tenderloin steak
Pour the coconut milk and fish sauce into the pan and put the kaffir lime leaves on top.
2 cups coconut milk, 1½ tablespoons Thai fish sauce, 4 leaves kaffir lime
Let it come to a boil, then add the pumpkin.
3 cups pumpkin
Simmer for 10 minutes. Serve.

Notes

1. Pumpkin: An orange pumpkin was used here, but a butternut squash is also a good choice. Peel the pumpkins and remove the seeds. Then, cut them into cubes. If you really want it easy, buy pumpkin cubes.

2. Kaffir lime leaves: Also called Djeroek Poeroet. They are sometimes challenging to find fresh, but you can use them, dried or frozen. You can find them in Asian supermarkets.

3. Curry paste: By briefly frying the curry, the flavor becomes more intense and smells delicious.

4. Storage
This curry is best eaten just made. If you still want to keep it:

Refrigerator: Store covered for up to 2 days. Reheat: in a pan, adding two tablespoons of water over medium heat until hot.

Nutrition

Calories: 488kcalCarbohydrates: 10gProtein: 29gFat: 39gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 73mgSodium: 616mgFiber: 1gSugar: 3gVitamin A: 7913IUVitamin C: 9mgIron: 6mg

Keyword A curry recipe, a Thai recipe

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