Beef and Pumpkin Curry
10
3 Portions
| 1 | oil | 40 ml |
| 2 | Diced chuck steak | 500 ml |
| 3 | *onion | 160 g |
| 4 | *lemongrass | 1 stalks |
| 5 | *carrot | 100 g |
| 6 | *celery | 1 stalks |
| 7 | *ginger | 40 g |
| 8 | coriander -stems and roots (keep leaves for garnish) | 1/2 bunch |
| 9 | green curry paste _Mae Ploy | 1 Tbspn |
| 10 | pumpkin - diced into 5cm chunks | 400 g |
| 11 | limes cut in half | 1 |
| 12 | coconut milk | 200 ml |
Chop *vegetables roughly, place all in robocoup to chop finely and combine.
Sauté vegetables with the coriander in oil until fragrant. Add green curry
paste, fry until fragrant. Add beef, pumpkin, coconut milk and limes. Bring to boil, then turn
down heat to gentle simmer, cover and cook 2 - 4 hours or until meat is tender. Check
seasoning. Serve with rice pilaf and coriander leaves.