with Pumpkin and Coconut Rice

Prep time: 10 mins    Cook time: 40 mins    Serves: 4


Coriander, crushed roasted peanuts and shredded kaffir lime leaves, to garnish

Coconut Rice

300g jasmine rice, well rinsed

375ml cold water

200ml coconut cream

2cm piece ginger, peeled, sliced

2tsp salt

Satay Beef

2tbs Thai red curry paste

400ml coconut cream

125ml chicken stock

2tbs fish sauce

1tbs kecap manis

6 kaffir lime leaves, spine removed, finely chopped

500g pumpkin, cut into 3cm pieces

500g eye fillet, thinly sliced

100g snow peas, sliced



  1. To prepare coconut rice, stir all ingredients in a saucepan to combine. Bring to a boil. Simmer, covered, for 10 minutes. Remove from heat and stand covered, for 10 minutes.
  2. To make beef satay, heat a wok over medium-low heat. Add curry paste and cook, stirring, for 5 minutes.
  3. Stir in coconut cream, stock, fish sauce, kecap manis and kaffir lime leaves. Bring to a simmer. Add pumpkin. Simmer, covered, until pumpkin is almost tender.
  4. Stir in beef and snow peas. Simmer, covered, stirring occasionally, until beef is cooked as desired.
  5. Serve beef satay with coconut rice. Garnish with coriander, peanuts and lime leaves.