from Rosa's Thai Cafe London
serves 4
250 ml coconut milk
2 Tbsp red curry paste
500g pumpkin, peeled and chopped into small bite-size pieces
2 Tbsp fish sauce
1 Tbsp palm sugar
5 Kaffir lime leaves, finely cut
2 red Birds eye chilies, diagonally sliced
5-6 sweet basil leaves
In a pan, bring 50 ml coconut milk to a boil over medium heat. Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped pumpkin and cook until tender. Add the remaining coconut milk. Season with fish sauce and pal sugar to create a slightly salty but well balanced taste.
When it boils again, add the Kaffir lime leaves and Birds eye chili. Turn off the heat and add the sweet basil leaves. Ladle into a serving bowl and serve.