Pumpkin Thai Red Curry

This month is all about reducing waste. Every year during Halloween there is a surge in pumpkin wastes with all the Jack-O-Lantern being carved and thrown away after a few days.

Why not turn the carvings into this quick Pumpkin Red Curry. Follow the recipe below for your #pumpkinrescue!

serves 4

  • 250ml coconut milk
  • 2 tbsp red curry paste
  • 500g butternut, peeled and chopped into small bite-size pieces (note: you can add any vegetables that you fancy)
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 5 kaffir lime leaves, finely cut
  • 2 green or red spur chillies, diagonally sliced
  • 5-6 sweet basil leaves
  • 1 coriander sprig to garnish


In a pan, bring 50ml of coconut milk to a boil over a medium heat. Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped butternut and cook on low/simmering heat until tender. Add the remaining coconut milk. Season with fish sauce and palm sugar to create a slightly salty but well-balanced taste.

When it boils again, add the Kaffir lime leaves and spur chillies. Turn off the heat and add the sweet basil leaves. Ladle into a serving bowl and garnish with more fresh chillies and coriander, if preferred.

Don’t forget to let me know how it goes @RosasThaiCafe #AskSaiphin!


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