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Thai pumpkin curry (gaeng fak thong)

• Chariya Khatitiyot

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Serves 3 - 4

Easy

Prep: 15 mins

Cook: 35 mins

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Make the most of seasonal pumpkins with this Thai curry, flavoured with dill, fish sauce and homemade red and green chilli paste.

Dairy free

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Try Chariya Khatitiyot's Thai pumpkin curry (gaeng fak thong), then discover pumpkin soup, miyan taushe (Nigerian pumpkin stew), or prawn and pumpkin curry.

This always takes me back to the days when we had pumpkin plants growing in the backyard. The leaves were so big, I remember thinking they were larger than my head. The pumpkins were green on the outside but bright orange on the inside. Now, living away from home, I tweak the recipe to use butternut squash, which is easier to find but still tastes just as good. My mum told me this was my grandma’s favourite dish. I was too young to remember her since she passed away when I was little but every time I cook it I imagine sharing it with her, hoping she would have loved it as much as I do.

Recipe extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photograph: Clare Winfield. Recipes are sent by the publisher and not retested by us.

Thai pumpkin curry (gaeng fak thong) recipe

Ingredients

Nutrition

• 1 litre vegetable stock

• 500-600g butternut squash

  peeled and cut into bite-sized pieces

• 100g fine green beans

  cut into bite-sized pieces

• 100g baby corn

  cut into bite-sized pieces

• 2 onions

  cut into bite-sized pieces

• 1 courgette

  sliced

• 4 tbsp fish sauce

• small handful of dill

  roughly chopped, plus extra to garnish

• steamed jasmine rice

  to serve

CHILLI PASTE

• 2 large hot red chillies

  chopped

• 2 large green chillies

• 4 garlic cloves

  chopped

• 2 small shallots

  chopped

• 2 tsp shrimp paste

Nutrition: per serving (4)

• kcal159
• fat1g
• saturates0.1g
• carbs26g
• sugars16g
• fibre9g
• protein7g
• salt4.8g

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Method

• step 1

  First, prepare the chilli paste, if using. Using a blender or pestle and mortar, combine the chillies, garlic, shallots and shrimp paste. Blend or pound to a smooth paste.

• step 2

  Heat a large pan over a medium heat, then fry the chilli paste for 3-5 mins until fragrant.

• step 3

  Pour in the stock and bring to a gentle boil. Add the squash and simmer for 15-20 mins.

• step 4

  Stir in the beans, corn, onions and courgette. Simmer for 10-12 mins or until all the vegetables are tender.

• step 5

  Season the curry with fish sauce and stir in the chopped dill. Taste and adjust the seasoning with more fish sauce or ground black pepper if needed.

• step 6

  Serve the curry garnished with extra dill and jasmine rice.

More Thai-style recipes

Authors

Chariya Khatitiyot

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