Red Thai curry with pumpkin and beef - Gäng Fak Thong Sai Nguea
Ingredients for 2–3 servings of red Thai curry with pumpkin
Preparing the red curry is quick and easy even for beginners to Thai cuisine. You need at most 30 minutes to prepare a delicious and authentic Thai dish.
Simply 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 (makes it spicy) |
| Vegetable oil | 1 1⁄2 tbsp |
| Fish sauce | 2 tbsp |
| Water | 125 ml |
| Coconut sugar (alternatively brown sugar) | 1 tbsp |
| Thai basil | 5–6 leaves |
Preparation of the curry:
1. Cut the beef into thin strips and the pumpkin into bite-sized pieces. Prepare all other ingredients so they are within easy reach.
2. Heat the wok or pan over medium heat until it begins to smoke slightly. Then add the coconut milk and cook while stirring constantly until the milk begins to "separate" and becomes slightly creamier. You can best tell this by a light film of oil on the bottom of the pan. Here is our video on splitting the coconut milk
3. Now add the red curry paste to the milk and cook it for about 1–2 minutes with the coconut milk in the wok until you can smell the aromas of the paste.
4. Add the beef strips and fry them for 2–3 minutes until they are lightly browned on all sides and have reached the desired level of doneness.
5. Now add the water and pumpkin pieces to the pot and bring it to a gentle 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 sugar and cook for another 2–3 minutes so that the flavors blend together.
7. Taste the curry and adjust the seasoning to taste. Add more fish sauce or sugar if needed. If you like it spicier, add the red chili rings.
8. Stir the kaffir lime leaves and Thai basil leaves into the curry and let it steep for another minute. Serve the Thai pumpkin curry with beef hot, together with 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", 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.
Pumpkin varieties: Various types of pumpkin are used in Thailand, including Fak Thong (golden pumpkin) and Nam Tao (bottle gourd). Each variety brings its own unique aromas and textures to the curry.
Traditional dish: Red Thai pumpkin curry is a traditional dish that is often served on 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 sweet note of the pumpkin and the spicy red Thai curry paste creates a harmonious flavor experience that can be both mild and intense, depending on the amount of curry paste used.
Do you prefer it a little less spicy? Then try our recipe for Massaman Curry!
Yak Thai wishes you success
Chonticha and Alex
