Thai Pumpkin Curry (Gaeng Fak Thong)
A comforting Thai curry of silky pumpkin, coconut milk and aromatic herbs, perfect for a quick vegetarian dinner.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Heat the oil in a wok over medium heat and soften the onion for 3–4 minutes until translucent.
-
Step 2 of 6
Add the garlic and red curry paste, stirring for 1 minute until fragrant.
-
Step 3 of 6
Stir in the pumpkin cubes and coat them in the paste, then pour in the coconut milk and broth; bring to a gentle boil.
-
Step 4 of 6
Reduce heat to low, add the soy sauce, sugar and kaffir lime leaves, and simmer for 12–15 minutes until the pumpkin is tender.
-
Step 5 of 6
Adjust seasoning, then stir in the Thai basil leaves just before turning off the heat.
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Step 6 of 6
Serve the curry ladled over steamed jasmine rice, garnished with sliced red chilli and a few extra basil leaves.
Notes from the kitchen
If kaffir lime leaves are unavailable, substitute a splash of lime zest. Leftovers keep well refrigerated for 2 days; reheat gently to avoid separating the coconut milk.
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