Thai Pork and Pumpkin Curry

READY IN: 45mins
SERVES: 8-12


  • 1
    lb pork tenderloin or 1 lb pork butt, cut into 3/4-in chunks
  • 1 12
    lbs pumpkin, cut into 3/4-in chunks (or kabocha)
  • 2
    cups sweet basil or 2 cups Thai basil, washed and patted dry
  • 2 -4
    Thai red chili peppers, cut into thin slivers with seeds (optional)
  • 2
    (19 ounce) cans coconut milk
  • 4 -6
    tablespoons red curry paste or 4 -6 tablespoons yellow curry paste
  • 2
    stalks lemongrass, cut in half lengthwise, bruised with the flat of a knife (optional)
  • 3
    kaffir lime leaves, cut into thin slivers (optional)
  • 1 12
    tablespoons fish sauce (or more to taste)
  • 1 12 - 2
    tablespoons sugar or 1 1/2-2 tablespoons palm sugar
  • 12
    lime, juice of (optional)


  • Cut pork into bite-size pieces.
  • Peel pumpkin and cut into bite-size pieces.
  • Detach basil leaves from stem. Slice chilies.
  • Pour the thick creamy top half of the coconut milk into a large pot, bring to boil on medium heat, and stir in the curry paste. Fry, stirring constantly, until aromatic, darker in color, and oily on the surface.
  • Add diced pork, lemongrass, and lime leaves, and stir as the pork begins cooking, adding coconut milk a couple of tablespoons at a time.
  • Add pumpkin with the remaining coconut milk, season with fish sauce and sugar.
  • Simmer, checking regularly, until pumpkin is cooked but not mushy.
  • Stir in basil leaves, chilies, and lime juice and remove from heat.
  • Serve with steamed rice, garnished with basil.
  • Tips: For a less creamy sauce, add some water and adjust seasonings. For a vegetarian dish, use green beans instead of pork.