Thai Green Curry with Pumpkin and Basil

(courtesy Jam at Thai Fresh)

2 Tbs. green curry paste

2 cans coconut milk (do not shake)

1 coconut milk can can water

1 Tbs fish sauce (or to taste)

½ small pumpkin, peeled and cut into chunks

1 pound cubed chicken, fish, lamb, pork or peeled shrimp (optional)

1 bunch basil, leaves picked

Place thick coconut “cream” from top of cans into large saucepan. Add curry paste and fry til fragrant. Add remaining thinner coconut milk and water.  Simer for 5-10 minutes, then add fish sauce. Add pumpkin cubes and meat or seafood if desired. Simmer til pumpkin is tender, then stir in basil leaves. Serve with jasmine rice.

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