I tried to make this a few years ago, either just before or right around the advent of this blog. It didn’t turn out so well, because I a) didn’t have a clue what I was doing with the pumpkin, b) was still figuring out my way around the kitchen, and c) this was an earlier recipe from Brokeass Gourmet, which wasn’t always fantastic on the directions in the early days.

Now, though? I know how to peel and dice a pumpkin properly, which is honestly the big part of the effort in this recipe. The pumpkin I got originally gave me about 10 cups worth of diced pumpkin (from about five pounds of pumpkin), which is definitely more than enough for this and another recipe I’ll be using it in soon.  And the rest came together with ingredients from a beef brussel sprouts stir fry from the Plated trial I mentioned in the last post, and with stuff I already had in my pantry. Honestly, the only thing you should need to buy for this should be the pumpkin, the ginger, the beef, the coconut milk, and maybe the peppers.

The result is an amazing fall curry that I can’t wait to make again. Plus, it’s cheap!

Thai Pumpkin Beef Curry
Lasts 5 to 6 lunches as a main

Ingredients

  • 6 c peeled and cubed fresh pumpkin
  • 1 T olive oil
  • 5 cloves garlic, chopped (adjustable to taste)
  • 1 1" piece of ginger, peeled and minced
  • 1 medium onion, diced (I used a shallot from the Plated trial)
  • .5 lb beef stew meat (I increased it to 2 lbs because I remember it not being that much, I had an additional flatiron steak from the Plated trial that I cut up and added, and I like beef besides)
  • 1 14 oz can coconut milk
  • 2 t Thai red curry paste (I ended up increasing this to 1 T)
  • 1 T soy sauce (was probably closer to 2 T for me)
  • 2 t honey (accidentally used 2 T, whoops)
  • 1 red bell pepper, seeded and cut into 1" pieces
  • jalapeño, seeded and chopped

Preheat your oven to 375, take your pumpkin pieces and lay them out on a foil lined baking sheet, and roast them for 45 minutes, until the pumpkin is fork tender.

Twenty five minutes into the pumpkin roasting, heat your olive oil in a large pot over medium heat. Add your garlic, ginger, and onion, and cook for two minutes, stirring once or twice. Then, add your beef and brown lightly on all sides. 

Add in your coconut milk, curry paste, soy sauce, and honey, and stir well. You should have a red-brownish creamy sauce (mine tended a bit more towards brown). Add in your bell pepper and jalapeño, stir well, and then cover. Cook for the remaining 15 minutes or so that the pumpkin will roast, stirring here and there, as otherwise the honey will stick to the bottom of the pot. 

Once the pumpkin is done roasting, add it directly to the pot. Give the pot another good stir and then cover again, cooking for another fifteen minutes, until the beef is very, very tender.

And then, enjoy your fantastic curry!

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