Authentic Thai Recipe for
Yellow Curry with Pumpkin and Pork

Authentic Thai Recipe for
Yellow Curry with Pumpkin and Pork

แกงกะหรี่หมูใส่ฟักทอง (Kaeng Kari Fak Tong)

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First published on April 9, 2014
Recipe by W. Tipsuwan

Authentic Thai recipe for Yellow Curry with Pumpkin and Pork
Yield: 1 or 2 serving
Prep time: 10 minutes
Cooking time: 15 Minutes
Ready in: 30 minutes

Ingredient List:

About my Kaeng Kari Fak Tong:

About my Kaeng Kari Fak Tong:

This delicious curry makes an excellent side dish or a nice meal for lunch. Worawut makes it with his homemade kaeng kari paste, so it has a lot of great texture from the lemongrass and other fresh ingredients, but you can easily whip this up in about 20 minutes using a packaged Thai yellow curry paste. The recipe calls for Thai golden pumpkin (ฟักทอง; Fak Tong), but you can use any pumpkin or hard squash that you have locally available. The pork meatballs are seasoned with lemongrass, kafir lime leaves, and garlic, but if you just use garlic and a little white pepper it will still taste great.

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Step by Step Directions:

Step by Step Directions:

How to Make Kaeng Kari Fak Tong

How to Make Kaeng Kari Fak Tong

Step 1

Cut the bottom off a stalk of lemongrass, chop very fine. Strip the stems off 2 kafir lime leaves, chop the leaves finely. Chop 1 large clove of garlic.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 1

Step 2

Using a food processor, or by hand, chop the lemongrass, kafir lime leaves, and garlic until very fine. Mix with 1/2 teaspoon finely ground white pepper.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 2

Step 3

Season the ground pork with the chopped ingredients. Mix in very well.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 3

Step 4

Peel the rind off the pumpkin, and cut into bite-sized pieces.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 4

Step 5

Form the seasoned ground pork into little pieces, about 1 teaspoon in size.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 5

Step 6

Break or chop 3 cloves of garlic.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 6

Step 7

Heat a wok or frying pan over medium heat. Add the vegetable oil. When it gets hot, add the garlic and cook for just a few seconds.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 7

Step 8

Stir in the curry paste, mixing it with the garlic. Let it fry for about a minute.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 8

Step 9

Add the coconut milk and stir in well. Add the sugar and soy sauce, and let it cook until creamy and golden yellow in color.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 9

Step 10

Carefully add the meatballs to the curry mixture, keeping them separate as you lay them in the pan. Don't stir, just let them cook like that for about 3 - 4 minutes until they start to get firm. Then carefully turn them so they don't get broken up.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 10

Step 11

Add in the pumpkin pieces and let it cook for about 5 minutes. Stir carefully and turn it as needed. You can add some water if it looks dry. Taste it to see if there is enough salt. Add more fish sauce if needed. Turn off the flame as soon as the pumpkin start to get a little soft. Be careful not to overcook the pumpkin, as it should be firm when served.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 11

Step 12

Serve in a large plate or bowl, along side a small plate of steamed rice and some cucumber relish.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 12

Step 13

Garnish with cilantro (coriander) leaves.

Photo of How to Make Yellow Curry with Pumpkin and Pork - Step 13
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