Thai Pumpkin Curry


  • 3/4 cup coconut milk, divided
  • 3 tablespoons Red Curry Paste
  • 1 lb pumpkin  cut into one inch cubes
  • 1 cup stock (or water)
  • pinch of salt
  • 2 cups oyster mushrooms, sliced
  • 1 red pepper, sliced
  • 4-5 kaffir lime leaves
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 5 sprigs Thai basil

Pour 1/2 cup of coconut milk into pot and add the red curry paste and mix it well in a pot simmering over low to medium heat.  Stir often to prevent burning at the bottom and incorporate the reddish oil that starts to form into the sauce.  Add the diced pumpkin, rest of coconut milk, stock, and pinch of salt.  Simmer until the pumpkin is soft, about 1 hour, adding water or stock of needed.

Add sliced mushrooms, red pepper, kaffir lime leaves, lime juice, and fish sauce. Continue to simmer for 15 minutes, adding additional lime juice or fish sauce to taste, then turn off the heat. Stir in basil, and serve over rice


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