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Thai red beef and pumpkin curry
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Curries, Asian-style

Thai red beef and pumpkin curry

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Serves: 6
Time to make: 2 hrs 30 mins
( Hands-on time: 15 mins )
Total cost: $ 25.26 / $ 4.21 per serve

(at time of publication)


Thai red beef and pumpkin curry
  • Ingredients

  • Nutrition Info.



Variations

Make it gluten free: Check curry paste and stock are gluten free.

HFG tip

Freeze it!

  • At the end of step 2, place curry in a plastic container and freeze (for up to 2 months). Place rice in a plastic bag and freeze (for up to 1 month). To thaw, transfer curry and rice to fridge overnight. Heat curry in saucepan until boiling hot and microwave rice.
  • Freeze for up to one month.

Making the most of your freezer saves you time and money. Remember:

  • Label and date food when you freeze it to know its life span.
  • Keep food well wrapped to reduce freezer-burn risk.
  • Discard items that display signs of freezer-burn, along with any UFOs (unidentified frozen objects!). They could be dangerous to your health.
  • Freeze leftovers in single-serve portions to make them easier to thaw and reheat.




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