Pumpkin from the wok with red curry paste: Thai recipe | Yak Thai
“Pad Phrik Fak Thong” (ผัดพริกฟักทอง) is a simple wok dish in which pumpkin is fried in red curry paste. Because it is so easy to prepare, I used Hokkaido pumpkin for this recipe.
This dish can be prepared in a short time and is perfect as a quick lunch or as part of a Thai menu. 
Ingredients for 2 servings of Pad Prik Fak Thong
The preparation of this wok dish is also suitable for beginners in Thai cuisine.
Simply follow my cooking instructions.
| Pumpkin (e.g. Hokkaido) | 400 g |
| Red Curry Paste | 1 tbsp |
| Fish Sauce | 2 tbsp |
| Golden Mountain Sauce | 1 tbsp |
| Palm Sugar or Brown Sugar | ½ tsp |
| Water | 1 tbsp |
| Thai Basil (Horapa) | 2-3 sprigs |
| Vegetable Oil | 2 tbsp |
Preparation
- Cut the pumpkin into small cubes. The good thing about Hokkaido pumpkin is that you do not need to remove the skin.
- Bring the water to a boil and cook the pumpkin cubes in it for about 5 minutes until they are no longer hard but still firm to the bite.
- Drain the pumpkin in a sieve.
- In a small container, mix the fish sauce with the Golden Mountain Sauce and a dash of water, and dissolve the palm sugar in it.
- Strip the basil leaves from their stems.
- Heat the vegetable oil in a wok or large pan and fry the curry paste in it until it becomes fragrant.
- Add the diced pumpkin, mix it with the curry paste, and continue frying.
- Pour in the prepared sauce mixture and fry for a very short time longer.
- Turn off the heat, fold in the basil leaves, and let them wilt briefly.
- Serve the finished Pad Phrik Fak Thong immediately with jasmine rice.
