Red curry with mushrooms, pumpkin, and tofu from The Wok - Recipes and Techniques (page 587) by J. Kenji López-Alt

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Notes about this recipe

  • LittlePanFriedBun on January 31, 2026

    Be really careful not to overcook the pumpkin. The first time I made this I had it on a medium/high heat and the pumpkin started to break down resulting in a really thick sauce. Now when I make it I simmer it on low covered with a lid. I only cook the pumpkin until I can barely pierce it with a fork, and then I turn the heat off. The squash still slowly cooked while the curry cooled down and the result was perfect. Other changes: I added 2 more tbsp fish sauce and ~20 grams more curry paste. I used: Three Crabs Fish Sauce by Viet Huong Mae-Ploy Red Curry Paste Mae-Ploy Boxed Coconut Milk (not the can) Fresh wood ear mushrooms for crunch instead of shiitake! If you can’t find them fresh, you can buy them dry & rehydrate them before putting in the curry.

  • emiliang on December 17, 2023

    Absolutely delicious. Very nicely balanced Thai flavors. I, too, used the jarred curry paste, with great results.

  • ccanderson210 on November 04, 2022

    Very tasty with a fun mix of textures. We used pre-made jarred curry paste. It was not very spicy

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