Thai Red Curry with Pumpkin | Gang Ped Fakthong | แกงเผ็ดฟักทอง
This one-pan red curry with pumpkin offers classic Thai flavors with a touch of pumpkin sweetness for a satisfying meal. It's super easy to make and perfect for weeknight dinners.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12.5 ounces pumpkin
- 3 red Thai chilis
- 2.2 ounces coconut milk
- 1 1/2 tablespoons Thai red curry paste
- 5.3 ounces pork (cut into bite-sized pieces)
- 1 1/2 cup water
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1 cup basil leaves
Instructions
- 1
Wash the pumpkin and slice off the skin (you can leave the skin on if you prefer). Remove the seeds and cut into bite-sized cubes.
- 2
Slice the red Thai chilis.
- 3
Take about 2 tablespoons of the coconut milk and cook it over medium high heat.
- 4
Once the coconut milk starts to bubble, add the red curry paste and fry it in the coconut milk until the aroma is strong. Stir regularly so the paste doesn't burn.
- 5
Add the pork and stir so that the curry paste coats all the pork. Let it cook for about 2-3 minutes.
- 6
Add the rest of the coconut milk and the water. Let it simmer.
- 7
Add the pumpkin and simmer until it is cooked. This step usually takes about 5 minutes.
- 8
Season with fish sauce and sugar. Then taste-test and adjust the seasonings to your taste.
- 9
Add the basil leaves and sliced red Thai chilis. Cook for another minute and turn off the heat. Serve immediately with rice.