Pumpkin Curry (Gaeng Fak Thong)

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Ingredients

500g pumpkin, cubed 4 tbsp red curry paste 400ml coconut milk 1 cup vegetable stock 200g firm tofu, cubed 1 onion, sliced 2 tbsp fish sauce (or soy sauce) 1 tbsp palm sugar 1 cup Thai basil leaves 3 tbsp vegetable oil

Detail Steps and Procedure

1. **Prep vegetables:** Cut pumpkin into 1-inch cubes. Slice onion. Cube tofu.2. **Fry curry paste:** Heat oil in a pot over medium heat. Fry red curry paste for 2 minutes until fragrant.3. **Add pumpkin:** Add pumpkin cubes and onion. Stir to coat with curry paste.4. **Add liquids:** Pour in coconut milk and stock. Bring to a simmer.5. **Simmer:** Cook for 15-20 minutes until pumpkin is tender but not mushy.6. **Add tofu:** Gently add tofu cubes in the last 5 minutes of cooking.7. **Season:** Stir in fish sauce and palm sugar.8. **Finish:** Remove from heat. Stir in basil leaves.9. **Serve:** Garnish with extra basil. Serve with rice.

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