Serves 2
1 Tbs red curry paste
1 cup pumpkin slices
½ tsp salt or 1 Tbs (15 mL) fish sauce
1 tsp sugar
1 stem sweet basil leaves
¼ cup bell pepper, sliced
½ cup (120 mL) coconut milk
2 Tbs (30 mL) vegetable oil
Choice of meat/vegetables
Rungroj Suntiwan’s Pumpkin Curry
1. On medium heat, bring the coconut milk to a boil in a pan.
2. Heat oil in a wok, then add red curry paste and stir for 2-3 minutes. Add your choice of meat or vegetables and stir until meat is cooked.
3. In the wok, add the boiled coconut milk and pumpkin slices. Simmer for 2-4 minutes to soften the pumpkin.
4. Add fish sauce, sugar to taste. Toss in sweet basil leaves and sliced bell peppers. Serve with steamed rice.