Thai Red Pumpkin Curry

READY IN: 22mins
Recipe by mell_2

Adapted from Donna Hay

Top Review by Elmotoo

This was good. I used the last of my red curry paste & needed the 2nd TB. The pumpkin cooked quicker than I expected so it was soft while the asparagus neeed more time. Pattypans weren't available so I sliced up a crookneck squash. Made for PAC Fall '07.

Ingredients Nutrition


  1. Heat wok or deep frying pan over high heat.
  2. Add oil, onions, ginger and curry and cook 1 minute.
  3. Add stock and coconut milk and bring to simmer.
  4. Add the pumpkin, cover and cook for 5 minutes.
  5. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
  6. Stir in basil.
  7. Serve with rice.

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