Facebook Thai Red Pumpkin Curry Recipe | The Spice Tailor

Thai Red Pumpkin Curry

  • 2serves
  • 5mins prep
  • 10mins cook
Made with
Thai Red Curry

Thai Red Curry

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Ingredients

  • 1 pack of The Spice Tailor Thai Red Curry
  • 1 tsp vegetable oil
  • ¼ of a small butternut squash or other pumpkin, cut into cubes or small wedges
  • ½ small red bell pepper, sliced
  • Good handful of baby spinach
  • Handful of tofu puffs - halved 
  • or 100g firm tofu - cubed
  • Fresh cilantro to serve

Method

  1. Heat the oil in a non-stick saucepan and add the whole spices and aromatics from the packet (add the chilli for extra heat if desired) and fry for 10 seconds.
  2. Add the pumpkin and red bell peppers and cook for 1 minute. 
  3. Add the red curry base sauce packet and stir-fry for 1 minute. 
  4. Add the coconut milk sauce packet, 50ml water and bring to a boil. 
  5. Cook for about 5 minutes until the pumpkin starts to soften.
  6. Add in the tofu and cook.
  7. Top up with water from the kettle if necessary.
  8. Stir in the spinach and, once it has wilted (30-60 seconds), serve with fresh herbs and black rice. 

*You can substitute the tofu for chicken, prawns or fish if you prefer a different protein.

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