Rotes Thaicurry mit Kürbis und Rindfleisch - Gäng Fak Thong Sai Nguea - Yak Thai

Red Thai curry with pumpkin and beef - Gäng Fak Thong Sai Nguea

Discover this delicious red Thai curry with pumpkin and beef, also known as Gang Fak Thong Sai Nguea. This authentic Thai dish combines the aromas of red curry paste with the natural sweetness of pumpkin and the tender texture of the beef.

The pumpkin gives the curry a special creaminess and a slightly sweet note, which harmonizes perfectly with the spicy flavors of the curry paste. In Thailand, pumpkin is a versatile and popular ingredient that is available year-round because, thanks to the tropical climate, pumpkins can be grown and harvested there continuously.

Perfect for anyone who loves the diversity of Thai cuisine and is looking for new, exciting recipes.

Let yourself be inspired by the intense flavor notes and simple preparation of this red Thai curry and bring a piece of Thailand into your kitchen.

Pumpkin Curry Thai

Ingredients for 2–3 portions of red Thai curry with pumpkin

Preparing this red curry is quick and easy, even for beginners in Thai cuisine. You will need a maximum of 30 minutes to prepare a delicious and truly authentic Thai dish.

Just follow our cooking instructions.

Beef (cut into thin slices)	250 g
Pumpkin (alternatively potato or sweet potato)	250 g
Coconut milk	125 ml
Kaffir lime leaves	3
Thai chilies	1
Red curry paste	1 tbsp (will be spicy)
Vegetable oil	1 1⁄2 tbsp
Fish sauce	2 tbsp
Water	125 ml
Coconut sugar (alt. brown sugar)	1 tbsp
Thai basil	5–6 leaves

Preparation of the curry:

1. Slice the beef into thin strips and cut the pumpkin into bite-sized pieces. Prepare all other ingredients so they are ready to use.

2. Heat a wok or pan over medium heat until it starts to smoke slightly. Then add the coconut milk and cook while stirring constantly until the milk begins to "oil" and become somewhat creamier. You can recognize this best by a light oil film on the bottom of the pan. Here is our video on splitting coconut milk

3. Now add the red curry paste to the milk and cook it with the coconut milk already in the wok for about 1–2 minutes, until you can smell the aromas of the paste.

4. Add the beef strips and fry them for 2–3 minutes until lightly browned on all sides and cooked to your desired level.

5. Now add the water and pumpkin pieces to the pot and bring to a light boil until the pumpkin is soft. Over low heat, this step should take approximately 15–20 minutes.

6. After that, it is time to add the fish sauce and the sugar and let it cook for another 2–3 minutes so the flavors can combine.

7. Taste the curry and adjust the seasoning to your preference. If needed, add more fish sauce or sugar. If you like it spicier, add the red chili rings.

8. Stir the kaffir lime leaves and the Thai basil leaves into the curry and let it sit for another minute. Serve the Thai pumpkin curry with beef hot, accompanied by jasmine rice.

Did you know…?

Versatile ingredient: Pumpkin is very versatile in Thai cuisine and is used not only in savory curries but also in desserts. A well-known dessert is "Sankaya Fak Thong," a steamed pumpkin with a coconut cream filling.

Health benefits: Pumpkin is rich in vitamins and nutrients, especially Vitamin A, which is good for the eyes. It also contains antioxidants that strengthen the immune system.

Types of pumpkin: In Thailand, various types of pumpkin are used, including Fak Thong (gold pumpkin) and Nam Tao (calabash). Each variety brings its own unique aromas and textures to the curry.

Traditional dish: Red Thai pumpkin curry is a traditional dish often served at special occasions and festivals. It symbolizes prosperity and abundance, as pumpkin is considered a symbol of wealth in Thailand.

Flavor combination: The combination of the pumpkin’s sweet note and the spicy red Thai curry paste creates a harmonious taste experience that can be both mild and intense, depending on the amount of curry paste used.

Curry Pumpkin Thai