Easiest Red Pumpkin Curry

    45 minutes

    Only a handful of ingredients but what a flavour! This red curry is also good made with potatoes if you are not a big fan of pumpkin.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 4 onion shallots, sliced
    • 1 litre coconut milk
    • salt, to taste
    • 200g pumpkin, peeled and diced
    • 1/4 cup Thai red curry paste
    • 1 tablespoon brown sugar
    • 1/4 cup light soy sauce

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Fry the shallots in a little oil until crispy and brown. Set aside.
    2. In a saucepan combine the coconut milk and salt to taste and bring to a boil (reserve 1/2 cup coconut milk for later).
    3. Add pumpkin and simmer 10 minutes or until tender. Drain, reserving the liquid.
    4. In a small saucepan heat the remaining 1/2 cup coconut milk and add the curry paste. Fry about 5 minutes or until fragrant. Add sugar and soy sauce.
    5. Add 1 cup reserved coconut milk and pumpkin. Reheat a little. Serve with the fried shallots as a garnish.

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