Pumpkin Beef Coconut Curry

I wanted to make something perfect for this Seattle fall weather so I decided to make P U M P K I N beef coconut C U R R Y // This was so delicious and definitely comforting. 

INGREDIENTS: 

⁃ 3 cups fresh pumpkin cut into small cubes 

⁃ 1.5 pounds beef cut into small cubes 

⁃ 4 tablespoons red curry paste 

⁃ 2 cups coconut milk 

⁃ 2 tablespoons fish sauce 

⁃ 2 teaspoons sugar 

⁃ 1 teaspoon paprika 

⁃ 1 teaspoon chili flakes 

⁃ 1 teaspoon oil 

⁃ 1 whole lime 

⁃ 2 teaspoons corn starch 

⁃ 2 teaspoons water 

⁃ Cilantro minced 

⁃ Green onion minced 

⁃ Red Thai chili (optional) 

INSTRUCTIONS:

1. In a small bowl combine oil, curry paste and 1/2 cup of coconut milk. Mix thoroughly. 

2. In a medium size pan, turn heat onto high and pour in curry paste mixture. Cook for 2 minutes. 

3. Add beef and cook for another 2 minutes. 

4. Add the rest of the coconut milk, fish sauce, sugar, paprika, chili flakes and lime. Stir until combined. 

5. Add pumpkin, stir in, turn heat to simmer for 15 minutes or until pumpkin is soft.

6. In a small bowl, combine cornstarch and water. Mix well.

7. Add cornstarch mixture into curry and stir throughly until it is mixed in well and starts to thicken. 

8. Serve over rice, garnish with green onion, cilantro and Thai chili (optional).