Vegetarian red thai curry with Pumpkin

Saw a very nice red kuri squash and got inspired, let’s try a curry.


1 small kuri squash (cook it in the oven first for 35 min at 180° cut in slices)

2 small pak choi

4 small baby corns

some button mushrooms

1 package fresh string bean

1 very small cauliflower 

1 tin of litchis

1 Fried Tofu

1 package red thai curry paste

500ml coconut milk

1 finely chopped shallot

1 spoon grated ginger

1 spoon sugar

1 lemongrass (crash it to free the favours).

sunflower oil


To serve with Jasmine Rice.


I use a big Wok and when the oil is hot add the shallot , the ginger, the sugar and the lemongrass.

After 1 min. add the curry paste so that it warms up. Another minute and you can add half of the coconut milk.

Then add the Corn, the cauliflower (cut it in smaller pieces), the mushrooms and the string beans.

Let cook for 10 minutes.

Then add the rest of the vegetables (the squash cut in small cubes), the litchi, the tofu and the rest of the coconut milk.

1 minute before serving add the chopped coriander and mix.

Serve with Jasmine rice and enjoy!




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