Serves: 4

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes


500 g 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
400 g butternut pumpkin, peeled, cut into small cubes
½ cup small fresh basil leaves
1-2 tbsp Thai fried shallots (optional)


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.


Best beef cuts for this recipe are rump, rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, boneless blade, round, oyster blade or topside steaks.
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