The BEST red curry recipe ever. As requested!

This is such a delicious recipe – you have to try it tonight!

Pumpkin & Veggie Thai Curry with Rice

(This is a good one if you are cooking for the family – you can cook chicken separate and add it to the others dishes at the end)


2 cups brown rice, cooked
Red Curry paste (it should just be herbs and spices with nothing else added – read the label, no sugar or anything else added)
1 onion diced
1 piece of crushed garlic
½ butternut pumpkin diced into 2cm cubes
2 potatoes diced
1 red capsicum
1 bunch spinach or similar
1 can coconut milk (full cream, don’t do low fat its REALLY bad for you)
4 dates chopped


Use 2tbs of curry paste and fry with oil in a pan until fragrant.
Add garlic and onion and stir.
Add pumpkin & potato, dates, coconut milk and if necessary a small amount of water to create enough liquid. Allow to cook until pumpkin becomes soft.
Add capsicum & cook for a further 3-4 minutes before adding spinach.
Season with Salt and pepper, serve with brown rice.


  • September 7, 2010 By CHECKS AND SPOTS 3:40 pm

    Sounds too tasty to be true! Am going to give it a go…
    Thanks for sharing

  • September 20, 2010 By Amanda 6:47 pm

    What is the issue with full cream coconut milk? Does it contain something to be wary of?

  • November 4, 2010 By Nat Kringoudis Melbourne 10:05 pm

    Amanda, sorry perhaps I made it slightly confusing. I mean only use coconut cream. Low fat variations are usually filled up with empty fillers ie sugars. I always prefer the real deal.

  • September 10, 2013 By Shelley 7:14 am

    This curry was AMAZING – even my meat loving husband was impressed!!

  • April 9, 2015 By Ern 8:14 pm

    I make this regularly, without chicken – it the the best!
    Added fresh or ground turmeric and chickpeas this evening.
    Is so grounding and perfect on an autumn evening

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