Thai cuisine · Vegetable Dishes

Gaeng Phet Fak Thong

Red coconut curry with slow-braised pumpkin, tofu and Thai basil, mildly sweet and richly spiced.

Ingredients · for 4 servings

• 1 small Hokkaido pumpkin (approx. 1 kg)
• 3 tbsp red curry paste
• 400 ml coconut milk
• 250 g firm tofu
• 4 kaffir lime leaves
• 2 handfuls Thai basil
• 2 tbsp light soy sauce
• 1 tbsp palm sugar
• 2 tbsp vegetable oil
• 150 ml vegetable stock

Instructions

1. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it, skin on, into 3 cm pieces; cut the tofu into 2 cm cubes.
2. Heat the oil in a wide pot, add 150 ml coconut milk and cook for 3–4 min. until the coconut fat visibly rises to the surface.
3. Stir in the red curry paste and fry for 2 min. until it turns deep red and smells fragrant.
4. Add the remaining coconut milk, stock, soy sauce, palm sugar and the torn lime leaves and bring to the boil.
5. Add the pumpkin and tofu, cover and simmer gently for 18–20 min. until the pumpkin is soft but the pieces still hold their shape.
6. Fold in the Thai basil, let it steep for 1 min. and serve with jasmine rice in deep bowls.