This is a simple curry recipe in which you can use either pumpkin or butternut squash depending on which you prefer or which is available where you live. The flavours are fresh and not too spicy, and it is not as rich and creamy as most other Thai curries as no coconut milk is used.
The recipe should make enough for about 2 portions, and only takes around 20 minutes to make from scratch!
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Special Cooking Equipment Used
Step 1: Begin by heating 2 tbsp of cooking oil in a wok, then fry 2 tbsp of red curry paste and 150g of sliced pork together until the pork is nearly cooked. Then add in 250g of diced butternut squash or pumpkin, and fry with the pork for about 30 seconds.
Step 2: Next add in 1 cup of water, and once the water begins to boil, add in 1 tbsp of fish sauce, 1 tbsp of sugar, and 1 sliced red chilli, then mix together.
Step 3: Next tear up 4 pairs of kaffir lime leaves and to the wok, along with 3 tbsp of evaporated milk. Mix everything together, then finally add in 1/4 cup of sweet basil, and let the curry simmer for a final 5 to 10 minutes until your squash or pumpkin is cooked and soft.
Then just serve with some steamed rice and enjoy! We hope you enjoyed this simple Thai curry recipe, if you did and you would like to see lots more Thai and Asian inspired recipes, be sure to subscribe to our youtube channel and newsletter, to be notified when new recipes are published!
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