Pumpkin Curry

Yield: Serves 2

Recipe courtesy Khao San Thai Kitchen


1 Tbs red curry paste

1 cup pumpkin slices

½ tsp salt or 1 Tbs (15 mL) fish sauce

1 tsp sugar

1 stem sweet basil leaves

¼ cup bell pepper, sliced

½ cup (120 mL) coconut milk

2 Tbs (30 mL) vegetable oil

Choice of meat/vegetables


  1. On medium heat, bring the coconut milk to a boil in a pan.
  2. Heat oil in a wok, then add red curry paste and stir for 2-3 minutes. Add your choice of meat or vegetables and stir until meat is cooked.
  3. In the wok, add the boiled coconut milk and pumpkin slices. Simmer for 2-4 minutes to soften the pumpkin.
  4. Add fish sauce, sugar to taste. Toss in sweet basil leaves and sliced bell peppers. Serve with steamed rice.

Pin It on Pinterest