Sunday, March 4, 2012

Red Beef Curry with Squash

This is a perfect weeknight dinner dish. Quick, easy, and full of flavour. Best of all, it used up a squash that's been sitting on the counter-top for entirely too long!

One year ago: Multi-Grain Pasta with Lamb and Butternut Squash
Two years ago: Double Broccoli Quinoa

Red Beef Curry with Squash (from Real Thai)

1/2 cup coconut cream
1/4 cup red curry paste
450g lean beef, thinly sliced into strips 2" by 1"
3 cups coconut milk
900g kabocha pumpkin or hard winter squash, peeled and cut into bite-sized chunks
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
1/2 tsp salt
1/2 cup fresh Thai basil or other basil leaves

1. In a medium, heavy-bottomed saucepan, warm coconut cream over medium heat until it boils gently. Cook for 6 - 8 minutes, stirring occasionally.
2. Add curry paste and stir to dissolve into coconut cream. Cook 1 - 2 minutes.
3. Add beef and stir-fry to coat evenly with paste. Cook 2 minutes.
4. Increase heat and add coconut milk, pumpkin, fish sauce, sugar, and salt. Stir well. Lower heat to maintain boil and cook 8 - 10 minutes, stirring occasionally.
5. When beef is done and pumpkin is tender, stir in 1/4 cup basil leaves. Remove from heat and scatter remaining 1/4 cup basil leaves on top.

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