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Sirloin in Red Curry, Coconut Milk and Pumpkin

INGREDIENTS thailand_chef_big

  • 200-300 grams sirloin sliced into thin strips
  • ½ tsp salt
  • Black pepper
  • Sauce:
  • 1 tsp grated ginger
  • 2 Tbsp crushed garlic
  • ½ Tbsp Taste of Asia red curry (more or less according to taste)
  • 1 can Taste of Asia coconut milk or coconut cream
  • 300-400 grams pumpkin cut into cubes
  • 2 fresh lemongrass stalks (white part) thinly chopped
  • 3 kaffir lime leaves
  • 1 tsp Taste of Asia sesame oil
  • 1 Tbsp Sempio soy sauce
  • 1 Tbsp palm sugar or brown sugar
  • Juice of half a lemon
  • 1 cup chopped coriander and 1 cup basil leaves to garnish

COOKING_METHOD

  1. Heat some oil in a wok or pot. Add ginger, garlic and red curry, and cook for a few minutes over medium heat to release the flavors.

  2. Add coconut milk/cream and pumpkin, and bring to boil.

  3. Add lemongrass, kaffir lime leaves, sesame oil, soy sauce, sugar and lemon juice. Cook for 30 minutes over medium heat.

  4. Season sirloin strips with salt and pepper, and sauté in wok. Mix sirloin with the sauce and remove from the heat.

  5. Sprinkle with fresh coriander and basil and serve with steamed

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