Before you start, bring a half full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep onion, carrot and beans.
Heat oil in a large, deep fry-pan on medium-high heat. Cook onion, carrot, pumpkin and salt for about 5 minutes, until browned. Add curry paste, spices and ¼ cup coconut milk and cook for 1-2 minutes, until fragrant.
Add pulled beef, remaining coconut milk and water measure to pan. Bring to a simmer and cook for about 5 minutes. Add beans and cook a further 3 minutes, until thickened. Stir through fish sauce, soy sauce and spinach and season to taste with salt and pepper
Serve rice topped with curry.