1tbspfish saucetry worcestershire sauce if you don't have
1tspgranulated sugar
1/4tspsmoked paprika
1smallpumpkinpeeled, seeded and chopped into 2cm squares. Can also use butternut squash
Instructions
In a bowl, mix together the oil, paste and 4 tbsps of the coconut milk. Stir fry over a medium heat until it releases it's fragrance.
Add the beef, toss to coat and cook for a minute. Add in the remaining ingredients, bar the pumpkin, stir, and simmer for 10 minutes. Add in the pumpkin and cook for another 5 minutes. Serve with plain boiled rice.
Nutrition
Nutrition Facts
Beef and Pumpkin Thai Curry
Amount per Serving
Calories
596
% Daily Value*
Fat
45
g
69
%
Saturated Fat
30
g
188
%
Trans Fat
1
g
Cholesterol
85
mg
28
%
Sodium
453
mg
20
%
Potassium
1792
mg
51
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.