Ingredients

1 14 ounce can coconut milk

2 teaspoons Thai red curry paste

1 cup pumpkin puree

1 teaspoon fish sauce

Preparation

  1. Heat a sauce pan and add the thick coconut milk from the top of the can and the red curry paste and saute for about three minutes stirring constantly.

  2. Add the remaining coconut milk, pumpkin puree and fish sauce and bring to a boil.