🇹🇭 Thai

Pumpkin Gaeng Jood

Name: Pumpkin Gaeng Jood
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: to taste Salt; 1, diced Garlic; small handful Thai Basil; 3 cloves, minced Shallots; 1 litre Stock or Broth; 500 g, cubed Pumpkin; 1 litre Chicken Broth; 200 g Napa Cabbage; 80 g Glass Noodles; 1 tbsp Coconut Oil; 1/2 tsp Red Curry Paste

🇹🇭 Thai

Gentle simmered pumpkin in a fragrant broth, finished with fresh herbs — the thai answer to "something light tonight". Ready in 30 minutes including prep.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Thai Basilsmall handful
Shallots3 cloves, minced
Stock or Broth1 litre
Pumpkin500 g, cubed
Chicken Broth1 litre
Napa Cabbage200 g
Glass Noodles80 g
Coconut Oil1 tbsp
Red Curry Paste1/2 tsp

Instructions

1
Sweat the garlic in the Coconut Oil until translucent but not browned, about 5 minutes.
2
Add the shallots and red curry paste and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the pumpkin.
4
Simmer gently until the pumpkin is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with thai basil and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: 🇹🇭 Thai Pumpkin Chicken Curry | Gaeng Ped Gai Faktong | Thai Pumpkin Curry | Chicken Pumpkin Curry · on YouTube