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Thai Red Curry with Pumpkin

A vibrant and comforting Thai red curry with fresh pumpkin, pork, and aromatic spices that brings warmth and nostalgia, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12.5 ounces pumpkin Fresh, firm pumpkin or butternut squash; peel and cube it.
  • 3 pieces red Thai chilis Adjust heat according to preference; deseed for milder curry.
  • 2.2 ounces coconut milk High-quality brands like Chaokoh or Aroy-D recommended.
  • 1.5 tablespoons Thai red curry paste Look for brands with fresh ingredients and no additives.
  • 5.3 ounces pork Use tender cuts like pork shoulder or tenderloin.
  • 1.5 cups water Adjust for desired thickness of curry.
  • 1 tablespoon fish sauce Opt for quality versions like Red Boat Fish Sauce.
  • 0.5 teaspoon sugar Enhances pumpkin’s natural sweetness.
  • 1 cup basil leaves Fresh Thai basil adds aromatic flavor.

Method
 

Preparation
  1. Wash the pumpkin thoroughly, slice off the skin, scoop out the seeds, and cut into 1-inch bite-sized cubes.
  2. Slice the red Thai chilis according to your spice tolerance.
Cooking
  1. In a medium saucepan, pour about 2 tablespoons of coconut milk over medium-high heat until bubbling.
  2. Add the red curry paste and cook for 1-2 minutes, stirring until well incorporated.
  3. Add the pork, stir to coat, and cook for 2-3 minutes until opaque.
  4. Pour in the remaining coconut milk and water, and simmer for around 5 minutes.
  5. Add the pumpkin cubes and cook for another 5-7 minutes until tender.
  6. Stir in the fish sauce and sugar, adjusting to taste.
  7. Just before serving, add the sliced chilis and basil, turn off the heat and let sit.
  8. Serve immediately over jasmine rice or enjoy on its own.

Notes

For thicker curry, reduce the amount of water or simmer longer. Store leftovers in an airtight container in the fridge for up to 4 days.