October Recipe: Pumpkin Thai Red Curry

by Bread & Honey

October 03rd 2019

A classic symbol of harvest, the seasonal pumpkin is a rich & versatile variety of the squash plant. Spice it up with red Thai flavourings &  kaffir leaves in our warming curry recipe.


Recipe for 4 – 6 portions


1 pumpkin (800g)

1 chilli pepper

3 garlic gloves

1 cup of coconut milk

4-5 kaffir lime leaves

handful of fresh Thai basil

1-2 tablespoons of red curry paste



1. Peel and chop the pumpkin.
2. Pour 1/2 the coconut milk into a pan over a medium heat.
3. Simmer before adding the curry paste.
4. Add the pumpkin until coated in the mixture, pour in 1/2 coconut milk and 1 tablespoon salt.
5. Simmer for 15 minutes until pumpkin is soft.
6. Add the chopped garlic and continue to simmer for 5 minutes.
7. Add the kaffir lime leaves & fresh Thai basil.
8. Serve hot with rice.

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