Thai Red Curry


  • 2/3 cup rice (uncooked)
  • spray olive or canola oil spray
  • 200 g lean beef, sliced into strips or shelled Prawns
  • 1/2 onion, chopped
  • 2 tsp red curry paste
  • 250 g pumpkin, peeled, seeded and diced
  • 1/2 capsicum, seeded and diced
  • 1 x 165 g can reduced-fat coconut milk
  • 1/2 lemon, zest and juice
  • 2 cups baby spinach leaves

Prep Time:
10 Minutes

Cooking Time:
15 -20 Minutes

Ready in:
30 Minutes



  1. Cook rice following packet directions.
  2. Heat oil in a large frypan and cook beef for 2-3 minutes until the outside is browned, or if using Prawns 1-2 mins.
  3. Add onion and cook for another 2-3 minutes, until it starts to soften.
  4. Stir in the curry paste, pumpkin and capsicum and stir for 3-4 Minutes
  5. Pour in coconut milk and simmer for 10 minutes until pumpkin is soft, adding a little water if necessary.
  6. Then add lemon rind and stir through spinach and cook until wilted.

Serve curry over rice with a wedge of lemon, if desired.