For Wednesday with Donna Hay this week, I chose Red Thai Beef Curry from p104 of Modern Classics Book I. You can also find the recipe online here.
This thick, rich beef curry uses store bought curry paste for convenience, and contains pumpkin to beef it up a bit. I served the curry atop a helping of boiled brown rice. I used light coconut cream to try and cut down on some of the calories.
This was melt-in-your mouth delicious, and I would definitely make it again. If you are a lover of curries, you can't go past the taste and convenience of this Donna Hay recipe.
To see what Margaret and Sarah thought of this curry, visit their websites.