Red Curry with Chicken and Pumpkin (Gaeng Phet Gai Sai Fak Tong)

The pumpkin turns amazingly sweet in this Thai red curry and offsets the heat from the chilli

1 can (114g) Maesri Red Curry Paste
500g Sliced Chicken Breast
300g cubed Kent Pumpkin
400 ml Coconut Milk
1 cup Basil Leaves
Lion Brand Jasmine Rice




  1. Bring ‘head’ of coconut milk can to the boil. Add Maesri Red Curry Paste & fry until fragrant
  2. Add remainder of coconut milk.
  3. Add chicken and pumpkin until cooked
  4. Garnish with basil
  5. Serve with steamed Lion Brand Jasmine Rice.
Previous Post
My Essential Ingredients
Next Post
Christmas Dinner Menu Plan 2017