Pumpkin Red Curry with Tofu (V)



  • 2 cups of Kabocha squash (peeled, seeded and cut into 2-2.5 inches cube)
  • 100 grams of Firm Tofu (cut in cube)
  • 4 Mini Peppers (cut or slice)
  • ½ cup of Thai Basil leaf
  • 2 tbsp of Thai & True Red Curry Paste
  • 1 tbsp of Olive Oil 
  • 1 tbsp of Palm Sugar (or brown sugar)
  • 2 cups of Coconut Milk 
  • 1 tbsp of Soy sauce (optional)
    1. Add 1-2 Tbsp of Thai & True Red Curry Paste in medium heated oil until fragrant. 
    2. Add 1 cup of coconut milk, stir slowly to incorporate with red curry paste and bring it to boil.
    3. Add kabocha squash, stir together and cook until kabocha squash cubes are tender (not too soft), then add tofu and another cup of coconut milk, bring it to boil again. 
    4. Add palm sugar and soy sauce to taste, next add mini peppers and Thai basil leaves. Mix thoroughly and simmer for another 5 minutes.
    5. Garnish with Thai Basil and serve with cooked jasmine rice.