· 500g beef (cut in 1 inch cubes)
· 1 Tablespoon coconut oil
· 1 Cup mushrooms (sliced)
· 1 Cup onions (finely chopped)
· 1 Cup carrots (cut in ½ inch diagonal slices)
· ½ Cup red bell pepper (cut in ½ strips)
· 4 to 5 Cloves garlic (coarsely chopped)
· ½ Cup parsley (coarsely chopped) (reserve a few leaves for serving)
· 1 Piece lemongrass (3 inches long and slightly cut to let out flavor)
· ¼ Cup ginger (coarsely chopped)
· 2 to 4 Kiffer lime leaves (optional)
· 1 Cup coconut cream (approximately 1 can)
· 1 to 2 Tablespoons curry Thai paste (more or less to taste)
· 1 to 2 Tablespoons honey or other sweetener
· 2 Teaspoons sea salt
· Pepper (to taste)
· 2 ½ Cups cooked pumpkin or butternut squash (cut in 1 inch cubes)
Prepare your beef by cutting it into cubes and cut your veggies and herbs and set aside. In a large sauté pan heat the coconut oil on medium high heat for about 1 minute. Test to see if it is hot enough by placing 1 piece of beef in the pan. It should sizzle, if it does not heat the pan a little longer. If it is hot enough add the rest of the beef and continue cooking until it is lightly browned. Then add the veggies and herbs and continue cooking while stirring for 2 minutes. Then add the curry paste and cook while stirring 1 minute.
Then add the coconut cream, honey, salt, and pepper. Reduce the heat to medium and continue cooking for about 15 minutes stirring often. Reduce the heat to simmer (medium low) and add the cooked pumpkin cubes. Continue cooking and stirring occasionally for 10 to 15 minutes longer.
Be careful not to burn and reduce heat as needed. I like to smash some of the pumpkin so it thickens the sauce and leave some of the cubes whole. Check for seasoning salt, pepper, and honey if needed. Remove the lemongrass and Kiffer lime leaves before serving. serve with brown rice or quinoa.