Thai curry with pumpkin and beef

Ingredients for 4 servings:

• ½ pumpkin (se), Hokkaido, approx. 300 g
• 1 small kohlrabi
• 1 handful of leek
• 3 m.-large carrot(s)
• 250 g beef (beef rump)
• 1 tbsp soy sauce
• 1 small chili pepper(s), green
• 1 small chili pepper(s), red
• 2 cloves garlic
• 1 piece(s) ginger, walnut-sized
• 2 tbsp oil
• 1 tsp curry paste
• 1 can coconut milk
• 2 tbsp fish sauce
• pepper
• 250 ml chicken broth, if needed
• 4 stalks of coriander

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

a slightly different curry

Halve the pumpkin, scrape out the seeds with a spoon, then cut half into fairly large cubes. Wash and peel the kohlrabi, and also cut into small cubes. Wash the leek, remove the outer leaves and root, and cut into thin rings. Wash the leek thoroughly again in a sieve and drain well. Peel and slice the carrots. Cut the flesh into fine strips and mix with the soy sauce in a bowl. Let it marinate for about 20 minutes. Halve the two chili peppers and remove the seeds and membranes. If you don’t like it too spicy, you can leave the seeds in. Peel the ginger and garlic and chop them very finely with the chilies. Heat the oil in a wok or frying pan and quickly brown the flesh on all sides over high heat. Then add the chili mixture and cook. Remove everything from the wok and set aside. Add the pumpkin to the wok and stir-fry. Add a little more oil if desired. Gradually add the kohlrabi and carrots and fry. Pour in the coconut milk and stir in the curry paste. Simmer over medium heat. Season with fish sauce and pepper. If the sauce becomes too thick due to the pumpkin, add chicken stock. When the vegetables are tender, return the meat to the wok and heat through. Finely chop the coriander and sprinkle over the dish at the end. Serve with rice.