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Thai red curry with beef and butternut squash

Deliciously warming and full of flavour - this Thai curry makes a tasty mid-week meal when the nights start drawing in. The chunky butternut squash adds a sweetness to the finished dish while the beef is gently cooked until it is meltingly tender.

4
Thai red curry with beef and butternut squash

For the curry

  • 1 bunch of coriander, leaves picked, stalks and roots reserved
  • 2 tbsp red curry paste
  • 2cm piece root ginger or galangal
  • 4 lime leaves
  • 4 garlic cloves
  • 2 tsp smoked chilli powder
  • 400 g can coconut milk
  • 450 g Irish stewing beef, cut into 1cm cubes
  • 400 g butternut squash, peeled and cubed into 2cm cubes
  • 200 ml beef stock
  • 1 tbsp tamarind puree or fresh lime juice
  • 1 tbsp Thai fish sauce (Nam pla)

To serve

  • 4 spring onions, thinly sliced on the diagonal
  • steamed Thai fragrant rice

For the curry

  • 1 bunch of coriander, leaves picked, stalks and roots reserved
  • 2 tbsp red curry paste
  • 2cm piece root ginger or galangal
  • 4 lime leaves
  • 4 garlic cloves
  • 2 tsp smoked chilli powder
  • 400 g can coconut milk
  • 450 g Irish stewing beef, cut into 1cm cubes
  • 400 g butternut squash, peeled and cubed into 2cm cubes
  • 200 ml beef stock
  • 1 tbsp tamarind puree or fresh lime juice
  • 1 tbsp Thai fish sauce (Nam pla)

To serve

  • 4 spring onions, thinly sliced on the diagonal
  • steamed Thai fragrant rice
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Step 1

Place the coriander stalks and roots in a small food processor or blender, reserving the sprigs to garnish. Add the curry paste, chilli powder, galangal or ginger, two of the lime leaves and garlic and puree to a smooth paste.

Step 2

Pour the milk from the can of coconut milk into a jug leaving the cream behind.

Step 3

Heat a wok to the smoking hot stage. Scrape the coconut cream out of the can and add to the wok. Quickly add the curry paste mixture and stir-fry for 2-3 minutes. Next add the beef and fry for a further 8-10 minutes until lightly browned.

Step 4

Now add the coconut milk, the stock and the remaining lime leaves. Bring to a gentle the boil and then reduce to a gentle simmer. Cook for about 1 hour until the beef is almost tender. Stir in the the butternut squash and cook for another 20-25 minutes until the beef and butternut squash are cooked through and completely tender.

Step 5

Finally stir in the tamarind or lime juice and the fish sauce. Serve in deep bowls with a sprinkling of spring onions, coriander sprigs and the steamed rice.

Copy Text

Step 1

Place the coriander stalks and roots in a small food processor or blender, reserving the sprigs to garnish. Add the curry paste, chilli powder, galangal or ginger, two of the lime leaves and garlic and puree to a smooth paste.

Step 2

Pour the milk from the can of coconut milk into a jug leaving the cream behind.

Step 3

Heat a wok to the smoking hot stage. Scrape the coconut cream out of the can and add to the wok. Quickly add the curry paste mixture and stir-fry for 2-3 minutes. Next add the beef and fry for a further 8-10 minutes until lightly browned.

Step 4

Now add the coconut milk, the stock and the remaining lime leaves. Bring to a gentle the boil and then reduce to a gentle simmer. Cook for about 1 hour until the beef is almost tender. Stir in the the butternut squash and cook for another 20-25 minutes until the beef and butternut squash are cooked through and completely tender.

Step 5

Finally stir in the tamarind or lime juice and the fish sauce. Serve in deep bowls with a sprinkling of spring onions, coriander sprigs and the steamed rice.