Ingredients
  • 1 Tbsp.  Thai red curry paste (Commercial or made. recipe on site)
  • 1 14 ounce can coconut milk
  • 1 small pumpkin or other squash; peeled and cut into 2cm (3/4 in) cubes
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce ( You can certainly use a vegetarian Fish sauce  commercially available plus recipe on this site)
  • ¼ cup basil leaves
  • 1 teaspoon lime juice
  • Cilantro leaves to garnish (optional)
 
Method:
  1. In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, about 6 minutes (or microwave with about 1 cup water for 6 minutes) Drain and set aside.
  2. Heat a large pot over medium-high heat. Add the curry and the coconut milk.
  3. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes.
  4. Garnish with cilantro leaves if desired. Serve with rice.
  5. A really nice variation of this dish is the addition of potato. This can either be added as extra or proportionately reduce the pumpkin and replace with the equivalent amount of potato. (You would need to cook the potato before hand keeping in mind that it takes longer than squash or pumpkin. (15 minute preboil then peeled, cubed and added back to the pot should bring it to the perfect consistency)
  6. Cubed tofu can also be added to this dish.