Thai Pumpkin Pork Curry (Old-Fashioned Red Curry Recipe from a Street Vendor)

Wondering what to cook with pumpkin? Make a pot of pumpkin curry. Today we are sharing a traditional Thai recipe for pumpkin curry with pork, the kind you find at an old-school rice-and-curry stall.

The secret is to crack the coconut milk first, cooking it until the oil separates, which makes the curry fragrant and rich. Thai basil and red chili are added at the end for color and aroma. Before we start, here is a quick look at why pumpkin is good for you and how to pick a good one.

Health benefits of pumpkin

Pumpkin is rich in vitamin A and vitamin C, which support eyesight and give skin a healthy glow. It is high in fiber, low in calories and low in fat, so it is a good choice for anyone watching their weight. It also contains beta-carotene, an antioxidant that helps strengthen the immune system and may help reduce the risk of cancer and heart disease.

How to choose a pumpkin

Pick a mature, hard pumpkin (kabocha squash is the closest match to Thai pumpkin). Tap the shell; it should sound dull and solid. If you press a fingernail into the skin, a little sticky residue should cling to it. The rind should be green streaked with yellow, rough, hard and free of cuts or bruises. The flesh should be yellow to orange-yellow, depending on the variety.

Traditional Pumpkin Pork Curry Recipe

This old-fashioned pumpkin pork curry comes from the rice-and-curry vendor next door, who passed on the family recipe. Pumpkin curry with pork is getting hard to find these days, since fewer and fewer stalls still make it, so I was lucky to get this recipe from the shop that used to sit right beside my house. It is delicious.

Ingredients

• Pumpkin or kabocha squash, peeled and cut into thick chunks
• 500 g (about 2 cups) coconut milk, divided
• 2 tablespoons Thai red curry paste
• Sliced pork, such as shoulder or loin
• 2 tablespoons coconut (palm) sugar
• 2 tablespoons fish sauce
• A handful of Thai basil leaves
• Red chilies, sliced
• Kaffir lime leaves (optional)

Instructions

1. Cut the pumpkin into thick chunks and set aside.
2. Pour the thick cream from the top of the coconut milk into a pot and cook, stirring, until the oil separates. The old recipe insists the coconut milk must crack first for the curry to be truly fragrant. Gradually stir in the curry paste and cook until aromatic.
3. Add the pork and stir to coat.
4. Pour in the remaining coconut milk and stir to combine.
5. Add the pumpkin.
6. Season with the coconut sugar and fish sauce and simmer for 20 to 30 minutes.
7. When the pumpkin is tender and the pork is soft, add the basil leaves and red chili, and the kaffir lime leaves if using. Stir once and turn off the heat.

Make a big pot of pumpkin pork curry for dinner and remember to buy a firm, mature pumpkin. If you would rather skip the pork, try chicken instead, and if you like a fuller curry, add tofu or mushrooms for a truly hearty meal.