This rich, mild Thai curry is a favourite in Australia, and with good reason! It’s creamy, tasty and so luxurious with its coconut milk base. Soft, melt in your mouth beef and pumpkin are the perfect additions to this curry which will please devotees and sceptics alike.
premium beef rump
massaman curry paste
To prepare the ingredients, trim the beef rump fat. Finely slice the brown onion and slice the lime into wedges. Peel and crush the garlic. Remove the pumpkin skin and cut into 2 cm pieces. Rinse the Jasmine rice well. Pick the coriander leaves.
Rub the premium beef rump with half of the olive oil and season with salt and pepper. Heat a deep sided frying pan over a medium-high heat. Add the beef and cook for 2 minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil.
In the same frying pan, heat the remaining olive oil over a medium-high heat. Add the brown onion and cook for 5 minutes, or until the onion has softened. Add the garlic and Massaman curry paste and cook for 2 minutes, stirring regularly to break up the curry paste. Add a splash of water to deglaze the pan and then add the pumpkin and cook, stirring, for a further 2 minutes until just tender and coated in the spice.
Add the coconut milk and the hot water. Stir to combine and bring to the boil. Reduce the heat to medium and cover with a lid. Simmer the curry for 10 minutes or until the pumpkin is soft when pricked with a knife. Tip: If you don’t have a lid, carefully cover the pan with foil.
Meanwhile, place the Jasmine rice and water in a medium saucepan. Bring the water to the boil over a high heat. Reduce the heat to medium and simmer for 10 minutes or until soft. Drain.
Thinly slice the beef and, just before serving, stir it through the curry sauce for 1 minute to heat through.
To serve, divide the rice between plates and top with the curry and garnish with lime wedges and the coriander.