Pumpkin Chicken in red Curry (Kaeng Fak Thong)

Pumpkin Curry in Thai called “Kaeng fak thong”   With choice of meat: Beef, Chicken, Pork, Tofu, Prawns, or Vegetables as you like.

  • 1 tbsp Red Curry paste
  • 1 cup Pumpkin slices
  • ½  tsp Salt  or 1 tbsp Fish sauce
  • Chicken or beef
  • Sugar or soft brown sugar 1 tsp
  • 1 stem Basil Leaves
  • ¼ cup Bell Pepper slices
  • ½ cup Coconut Milk
  • 2 tbsp Vegetable Oil
  • Boil coconut milk in a pan with medium heat.  
  • Heat oil in a wok, add red curry paste, stir for 2-3 minutes untill it is cooked.  
  • Add your choice of meat; chicken, beef, shrimp or tofu .  
  • Stir until meat is cooked, add boiled coconut milk and pumpkin slices. 
  • Simmer for 2-4 minutes to soften the pumpkin slices. 
  • Add fish sauce, sugar to taste. 
  • Add sweet basil leaves and diagonally sliced bell peppers. Serve with steamed rice.


Jan said…
That curry looks delish! I love the colours!
Tastes of Home said…
wow, I've never had pumpkin curry before, how festive! :)
Tan.wiratchada said…
Thank you Jan, this curry is healthy recipe. Pumpkin make more nice colours.;)

Hi Tastes, Thanks for stopping in, I suggest you try some it's healthy. Taste are a little spicy, feel so much by pumpkin.;)

Have a nice weekend.
Anonymous said…
Hi Tan, i'm adah from Malaysia. I love thai food very much. For this receipe, where can i get curry paste?