Serves 4

1 package firm tofu (~ 16 oz)
8 oz pumpkin or butternut squash, chopped into bite sized chunks
2 tablespoons vegetable oil
1 onion, chopped into bite sized chunks
1 red or yellow bell pepper, chopped into bite sized chunks
2 cups coconut milk
1 cup water
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
1 tablespoon chili sauce (optional)
Basil leaves for garnish
For the paste
8 cloves garlic
2 shallots
4 tablespoons finely minced lemongrass
1 tablespoon finely minced ginger (substitute with ground ginger)
1 tablespoon finely minced galangal (substitute with ground galangal)
4 red bird’s eye chili peppers, ends trimmed (substitute with 1 tablespoon ground red chili pepper)
4 Kafir lime leaves (substitute 2 tablespoons fresh lime rind)
4 sprigs fresh cilantro (substitute 1 tablespoon ground coriander)


Drain the tofu from the packaging and cut into bite sized cubes. Set aside on a plate.

Using a mortar & pestle or food processor, grind/mash all the ingredients for the paste together until smooth. In a wok or large pot, heat the oil and paste on high heat until fragrant for just about a minute or two. Add the pumpkin chunks and sauté briefly. Pour in the coconut milk and water, bringing to a boil before reducing to medium high heat. Stir until well mixed and simmer for about 8 to 10 minutes or so until the pumpkin is fork tender.

Add all the other ingredients into the curry except for the basil leaves. Stir gently to mix everything thoroughly without breaking the tofu. Simmer for another 5 minutes. Serve with warm jasmine rice and garnish with fresh basil leaves.