Autumn is the time for squash and there are plenty available in the markets! This recipe with curry can be made with your choice of pumpkin, red kuri, butternut or buttercup squash but feel free to experiment with your favourite ones.

Personally, I prefer buttercup squash or even better red kuri, but it is a little difficult to find unless you have a large market close by!

You will need:

• 1.5 lbs of your choice of pumpkin or squash, cut in 1.5” cubes
• 1 can of (400ml) thick coconut milk
• 5 kaffir lime leaves
• 3 tablespoons fish sauce
• 2-3 tablespoons red curry paste
• 1 clove of garlic
• 1 small fresh chili pepper, finely chopped (if you like spicy food)
• 1 large red onion, chopped coarsely
• 3 tablespoons of virgin coconut oil
• 1/3 cup finely grated, unsweetened coconut (optional)
• Thai Basil (to garnish when serving)


1. In a large pot, fry pumpkin cubes in coconut oil on a medium heat for 4-5 minutes.
2. Add the onion and fry for another 2 minutes.
3. Add the curry paste and stir. Add coconut milk, lime leaves, chili pepper, fish sauce and let it simmer gently for 20-25 minutes on medium-low heat.
4. Poke the squash cubes using a fork to check the if the cubes are well cooked. They should be tender throughout and depending on the type of squash chosen, it make take a little longer to cook.
5. Add pressed garlic and grated coconut during the last 5 minutes of cooking. Adjust the seasoning to taste.
6. Serve with sticky rice, rice basmati or jasmine rice and garnish with chopped Thai basil just before serving!