RED CURRY WITH PUMPKIN AND PORK RECIPE
Create an authentic and aromatic Thai curry at home with this delicious Red Curry with Pumpkin and Pork recipe. Known in Thai as ‘Gaeng Ped Fak Thong’ (แกงเผ็ดฟักทอง), this popular dish boasts a perfect balance of spicy, sweet, and savoury flavours. Tender chunks of pumpkin and succulent slices of pork are simmered in a rich, creamy coconut milk and red curry sauce, infused with the fragrance of sweet basil and kaffir lime leaves. It’s a truly satisfying meal, best served with hot jasmine rice.
Ingredients (for 2-3 servings):
- 1 tbsp vegetable oil
- 2-3 tbsp red curry paste (adjust to your preferred spice level)
- 400ml can of full-fat coconut milk, unshaken
- 250g pork loin or shoulder, thinly sliced
- 300g pumpkin, peeled and cut into 2-3 cm chunks
- 1-2 tbsp fish sauce
- 1 tbsp palm sugar (or soft brown sugar)
- 4-5 kaffir lime leaves, torn
- A large handful of Thai sweet basil leaves
- 1 large red chilli, thinly sliced for garnish (optional)
Method:
- Open the can of coconut milk without shaking it. Spoon the thick cream from the top into a wok or medium-sized casserole pot over a medium heat. Bring it to a simmer and cook for about 3-4 minutes, stirring occasionally, until the cream “splits” and you can see the clear oil separating.
- Add the red curry paste and stir-fry in the coconut oil for 1-2 minutes until it is very fragrant.
- Add the sliced pork to the wok and stir-fry until it is cooked through and coated in the paste.
- Pour in the remaining thin coconut milk from the can and stir to combine. Bring the curry to a gentle simmer.
- Add the pumpkin chunks and the torn kaffir lime leaves. Continue to simmer for 10-15 minutes, or until the pumpkin is tender but not mushy.
- Season the curry with the fish sauce and palm sugar. Stir well and taste. A perfect Thai curry should have a balance of salty, sweet, and spicy, so adjust the seasoning until you are happy with the flavour.
- Turn off the heat. Stir in the handful of Thai sweet basil leaves and most of the sliced red chilli, saving a few slices for garnish. The heat from the curry will wilt the basil leaves perfectly.
- Ladle into bowls, garnish with the remaining chilli slices, and serve immediately with freshly steamed jasmine rice.
MAE SRI RED CURRY PASTE
£3.15
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FAK TONG (PUMPKIN)
£13.00
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SMALL RED CHILLI (PRIK KI NOO DANG)
£2.15
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Note:
- Adjusting Spice: The heat in this curry comes from the red curry paste. If you prefer a milder curry, start with less paste and you can always add more.
- Other Proteins: This curry works wonderfully with other proteins. Try using chicken breast, sliced beef, or even duck.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours often develop and taste even better the next day.
